Dill Cucumber Pickles

Dill cucumber picklesINGREDIENTS

Enough to fill 4 pint sized jars

  • 8-10 small pickling cucumbers (about 3 pounds/1.5kg)
  • 2 cups (500 mL) apple cider vinegar
  • 2 cups (500 mL) water
  • 2 tablespoons (25 mL) pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
  • 4 grape leaves
  • 4 small cloves garlicDill cucumber pickles


  1. Cut a thin slice from the ends of each cucumber; enzymes in the blossom end will cause the cucumber to soften. Cut the cucumbers into slices or sticks.
  2. Sterilize hot jars in boiling water.
  3. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil,making sure the salt is fully dissolved.
  4. Remove jars from the water and while still hot, place 1 head fresh dill or 1 tsp (5 mL) dill seeds, 1 clove garlic and 1 grape leave into each jar. The grape leaves are rich in tannins and will help keep the cucumbers crisp.
  5. Pack the cucumbers tightly into the jars. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of the rim (head space).
  6. Process in a hot water bath; 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars. Alternatively, store in the fridge for up to 3 months.
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