Fresh-Pack Dill Pickles
Recipe type: Condiment
Serves: Lots!
A wonderful dill pickle recipe; not too garlicky, not too sour or salty, but with excellent flavor and bite.
  • 3 quarts water
  • 1 quart cider vinegar
  • ½ cup pickling salt
  • 1 fresh grape leaf per quart (optional)
  • 1 head fresh dill per quart, or ½ teaspoon dried dill weed each quart
  • ½ teaspoon mixed pickling spice per quart
  • 1 clove garlic, peeled and halved, per quart
  • 5 pounds small pickling cucumbers less than 4 inches long, washed and blossom ends removed
  • 4-7 quart wide-mouth canning jars and lids, sterilized and kept hot
  1. Combine water, vinegar and salt in a pot and allow to simmer
  2. Place grape leaves, dill, garlic and pickling spice in the bottom of each clean, hot quart jar
  3. Pack in cucumbers without breaking or bruising them. (It is best to do one jar at a time so that jars and contents remain hot)
  4. Pour simmering vinegar solution over cucumbers, leaving ½ inch headspace from top of jar; run a spatula around the inside to release air.
  5. Wipe mouths of jars and seal with lids.
  6. Process in boiling water bath with water an inch over the jars, for twenty minutes
  7. Cool, label and store the jars in a dark place.
  8. Yields about 4 quarts, although we made 7.
  9. Try after five weeks and store in refrigerator after opening.
Recipe by Finch Frolic Garden Permaculture at