Dill Pickles


  • 4 pounds small pickling cucumbers
  • 4 1/4 cups water
  • 4 cups white vinegar
  • 6 tablespoons canning salt
  • Garlic cloves, chopped
  • Fresh dill or dill seed
  • Peppercorns
  • Mustard seed


  1. Prepare home canning jars and lids. Wash cucumbers and trim ends. Cut into halves or quarters, lengthwise.
  2. Combine water, vinegar and salt; bring to boil.
  3. Pack cucumbers into hot jars, leaving 1/4-inch headspace.
  4. Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar.
  5. Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace.
  6. Remove air bubbles with nonmetallic spatula. Adjust caps.
  7. Process pints 15 minutes in boiling water bath canner.

Yield: 6 to 8 pints

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