Delicious Dill Pickles

It's all in the name! A tasty addition to any sandwich tray or charcuterie board.

Yield: Makes 6 - 8 quart (L) jars

Delicious Dill Pickles


  • 10 lb pickling cucumbers (4 inch)
  • 15 cups water*
  • 7 cups apple cider vinegar*
  • 7/8 cup pickling salt*
  • 6 - 16 cloves garlic
  • Red pepper flakes, optional*
  • 12 - 16 heads fresh dill*


  1. Wash cucumbers thoroughly. Trim 1/8 inch off stem and blossom ends. Place cucumbers in ice water and refrigerate overnight; drain. To prepare pickling liquid, combine water, vinegar and salt in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 1 - 2 cloves garlic, 1/4 tsp pepper flakes and 1 head dill. Pack cucumbers into jars and place a second head of dill on top. Pour boiling pickling liquid over cucumbers, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes in a boiling water bath. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Nutritional analysis per 1/4 cup:

8 calories, 0.1 g fat, 0.3 g protein, 1.8 g carbohydrate, 0.2 g fibre, 1 mg sodium

*Ingredient not included in nutritional analysis

Tip: The flavour of these pickles is best if they are stored 6 weeks before serving.