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Dill Pickles

Course Appetizer
Cuisine American
Keyword canned, dill, dill pickles, pickles


  • Enough cucumbers to fill 10 pint jars varies depending on size of cucumbers
  • 10 heads fresh dill
  • 5 teaspoons mustard seed
  • 5 tablespoons pickling salt
  • 2 cups white vinegar
  • 4 cups water


  1. Rinse, scrub and slice cucumbers.
  2. Pack loosely in pint jars (or jar size of your choice).
  3. In each pint jar add 2 heads fresh dill and 1/2 teaspoon mustard seed.
  4. Make brine from vinegar, water and pickling salt.
  5. Bring brine to boil.
  6. Fill jars within 1/2-inch of top with brine.
  7. Adjust lids.
  8. Process in boiling water bath for 20 minutes (start timing as soon as jars are placed in water).