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Dill Pickles

Print Makes about 5 (500 mL) pint jars

Level of Ease:


Preserving Method:


You Will Need:

  • 8-1/4 (2.05L) sliced, trimmed pickling cucumbers (1/4-inch/0.5cm slices)
  • 2 cups (500mL) white vinegar
  • 2 cups (500mL) water
  • 5 Tbsp. (90mL) pickling or preserving salt
  • ¼ cup (50mL) granulated sugar
  • 2 Tbsp. (30mL) pickling spice
  • 7-1/2 Tsp. (37mL) dill seeds
  • 5 Tsp. (25mL) mustard seeds
  • 1-1/4 Tsp. (6mL) whole black peppercorns
  • 5 cloves garlic, halved (optional)


  1. Place cucumber slices in a large glass or stainless steel bowl. Set aside.
  2. In a medium stainless steel saucepan, combine vinegar, water, pickling salt, sugar and pickling spice. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat, cover and boil gently for 10 minutes.
  3. Pour pickling liquid over cucumber slices. Cover with waxed paper and set aside until cooled to room temperature, about 30 minutes.
  4. In each jar, place 1-1/2 tsp (7mL) dill seeds, 1 tsp (5mL) mustard seeds, 1/4 tsp (1mL) peppercorns and 2 garlic clove halves, if using. Add cucumber slices to within a generous 1/2 inch (1cm) head space of top of jar. Ladle pickling liquid into jar to cover cucumbers, leaving 1/2 inch (1cm) head space. Apply lids. For best results, allow cucumbers to marinate in refrigerator for at least 2 weeks and use within 3 months.

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