Dill Pickles


  • ¼ cup kosher salt
  • 1 cup distilled vinegar
  • 4 ½ cup water
The following is for each jar:
  • Approximately 6-7 fresh pickling cucumbers, quartered or sliced/chunked or if small left whole
  • 1-2 heads fresh dill, chopped
  • ¼ tsp dill seed
  • 12 black peppercorns
  • 1 pepper (banana, jalapeno, green chili) [optional] (the pepper taste will get hotter the longer the pickles “marinate”)
  • 4-6 cloves peeled and chopped fresh garlic


      Mix the ingredients for brine all together till salt dissolves. This makes about enough to fill 3 quart jars of pickles.
      Tightly pack the pickles, garlic, dill, peppers and peppercorns into the sterilized jars.
      Pour brine into the jars to within ¼ head space. Seal with lids and rings.
      Let jars set 24-48 hours on counter and then refrigerate.
      Process jars in hot water bath for 5 minutes, get water fairly hot and then put the jars in (don’t want it boiling hot or jars might crack since they are cold).
      Water should be an inch or two above tops of jars.
      Bring to a full boil and boil 5 minutes.
      Remove jars from canner and cool on counter.
      You don’t want pickles to get soft, so want minimal processing time, just enough for jars to seal.

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