ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dill Pickles

Yield 7 pints


  • 30 to 40 medium cucumbers, sliced lengthwise
  • 7 sprigs fresh dill
  • 3 tablespoons mixed whole pickling spices
  • 3/4 cup sugar
  • 1/2 cup salt
  • 1 quart vinegar
  • 1 quart water

How to Make It

  1. Pack cucumbers into hot sterilized jars, leaving 1/2-inch head space. Place a dill sprig in each jar. Set aside.

  2. Tie pickling spices loosely in a cheesecloth bag. Combine spice bag, sugar, salt, vinegar, and water in a large stainless steel saucepan. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Discard spice bag.

  3. Pour syrup over cucumbers, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

  4. Note: Only garden-fresh cucumbers should be used.

Oxmoor House Homestyle Recipes