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Dill Pickles

Dill Pickles

These easy-to-make dill pickles combine dill, garlic, and pickling spices to transform tiny cucumbers into crunchy pickles that, with their tangy flavour, are a great accompaniment to many sandwiches and burgers.
My Island Bistro Kitchen My Island Bistro Kitchen


  • 2 lbs – 3” - 4” pickling cucumbers, freshly picked and washed
  • 1 tbsp pickling salt
  • cups + 1 tbsp pickling vinegar
  • cups + 1 tbsp water
  • 2 tbsp granulated sugar
  • ½ tbsp pickling spice, gathered into double (or triple) layer of cheesecloth and tied into spice sachet
  • 1 bay leaf
  • 3 - 4 whole cloves
  • 1 tsp mustard seed, divided equally among the jars
  • 3 – 4 small garlic cloves, slightly smashed
  • Fresh dill heads, one per jar along with small feathery dill fronds
  • Grape leaves, medium-sized, 1 per jar
  • 3 – 4 half-pint jars lids, and metal ring bands (the number of jars needed will depend on the size of the cucumbers, whether they are sliced or left whole, and how compactly they are fit into the jars)
  • 1 chopstick (or small non-metal spatula)


  1. Wash and trim 1/8“ from blossom end of each cucumber. Prick cucumbers 3-4 times with tines of a fork. Leave cucumbers whole or cut into two or four spears, lengthwise (or slice into “coins”). Fill the canner with hot tap water and heat to boiling point while making the brine. Begin sterilizing the jars in large pot of hot water to have them ready when brine is heated.
  2. To make the brine, combine the pickling salt, vinegar, water, sugar, pickling spice sachet, and bay leaf in small stockpot. Bring to a boil over medium-high heat. Immediately reduce heat to low and cook brine, uncovered, for 15 minutes, stirring periodically. Remove from heat and discard pickling sachet and bay leaf.
  3. Place 1 whole clove, ¼ to 1/3 teaspoon mustard seed (divide teaspoon of mustard seed equally between number of jars used), and 1 small slightly smashed garlic clove in each hot, sterilized jar. Place a small bunch of feathery dill fronds along one side of the jar and one umbrella-shaped dill head on the opposite side of the jar. Fill the jars with the cucumbers, packing tightly (but not squashing them), and keeping the dill fronds and dill head in place against the sides of the jars.

  4. Pour the hot brine into each jar, filling to within ½ inch from jar rim (head space). Use a chopstick (or small non-metal spatula) to remove any air bubbles that may have formed in the brine. Add more brine, if necessary, to bring it to ½“ from the jar rim. Add 1 grape leaf to top of each jar, pressing it below the surface of the brine, to keep cucumbers crisp. Wipe each jar rim with a clean, damp cloth. Seal the jars with heated lids. Screw on metal ring bands, fingertip tight.

  5. Place jars in hot water bath basket, ensuring jars do not touch each other or fall over. Lower basket into canner of hot water. Ensure the water level is at least 1" above the jar tops, adding more water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. For maximum dill flavour, let sealed jars stand in cool, dark place for 6 weeks before opening.

Recipe Notes

Yield: Approximately 3- 4 half-pint jars

Be sure to read blog posting that accompanies this recipe for more information on the procedure to make dill pickles.