Dill Pickles


  • 3 lbs. 4-inch Pickling cucumbers (about 36)
  • 3 C. Water
  • 3 C. White Vinegar
  • ¼ C. Pickling Salt
  • ¼ C. Sugar
  • 6-9 Heads fresh dill or 6 Tbs. Dill Seeds


  1. Thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, pickling salt, and sugar. Bring to boiling.

  2. Pack cucumbers loosely into hot, sterilized pint canning jars, leaving a ½ inch head-space. Add 2 to 3 heads of dill or 1 Tablespoon Dill seeds to each jar.

  3. Pour hot vinegar mixture over cucumbers, leaving a ½ inch head-space. Discard any remaining hot vinegar mixture.

  4. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (Begin timing when water returns to boiling) Remove jars; cool on racks. Store. Let stand for 1 week to develop flavors before serving.

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