Dill Pickles

By Logo inline

Supermarket dill pickles can’t beat the fresh flavor and snap of homemade.

Dill Pickles
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes

  • 3 1/2 pounds pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)

  • 1 tablespoon pickling spice

  • 12-24 sprigs fresh dill

  • 3-6 whole large cloves garlic , sliced

  • 3 cups distilled white vinegar or cider vinegar

  • 3 cups water

  • 2 tablespoons plus 2 teaspoons sea salt

  • 2 tablespoons sugar

  1. Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.

  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.

  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)

  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Nutritional Facts

Serving Size
1/4 cup
1 g
0 g
Saturated Fat
0 g
0 g
0 mg
Dietary Fiber
0 g
38 mg
53 mg
6 pint jars (about 12 cups)
Free food

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

eatingwell lunch appetizers dinner snack american low carbohydrate summer fall marinate/rub make ahead instructions sauce/condiment savory side dish vegetable appetizer vegetables vegetarian vegan gluten free memorial day fathers day labor day july 4th easy dairy free