Dill Pickles

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Gluten-Free


Side Dishes

Prep Time:


Cook Time:







Kristina Koslosky


Great Aunt Ruth always made the best dill pickles. Now it's time to continue the family tradition! Dill pickles are a great addition to a summer barbeque and a must-have on a burger. We often make a combination of sliced dill pickles to be used as a topping and dill pickle spears to serve on the side. Bring these to your next gathering and everyone will be asking for more!


    5-6 lbs. pickling cucumbers
    1-2 sweet onions, diced
    4 cups water
    4 cups white vinegar
    ½ cup sugar
    1/3 cup pickling salt
    1 bunch fresh dill (with heads)


1. Prepare and sterilize jars ahead of time. Fire up the canner.
2. Wash the pickles. Slice the pickles as desired - slices, spears, or even leave whole when small enough.
3. Dice the onion.
4. Place a fresh dill head in each jar. Then layer pickles and onions.
5. For the brine, combine water, white vinegar, sugar, and pickling salt in large pot. Bring to boil.
6. Pour brine over pickles in mason jar. Make sure the pickles are covered and leave about 1/4 inch head space.
7. Wipe down jars. Center lid on jar and apply band until tight.
8. Place jar in canner and process for 10 minutes.
9. Remove jars from canner. Let cool for 24 hours - you might hear a popping sound as the jar seals.
10. Store in a cool, dry, dark place for up to 1 year. Label and date the jars.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • Wish we could make this healthier, but sometimes you just cannot help it!
    • If you have suggestions for us, please share in the comments.


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