My Favorite Dill Pickle Recipe
Prep time
Cook time
Total time
Serves: 4 pint jars
  • 3 lbs cucumbers cut into spears
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 4 teaspoons dill seeds
  • 4 cloves garlic
  1. Prepare the canner with 4 pint jars and lids.
  2. Combine the vinegar, water, and salt in a small sauce pan and bring to a boil.
  3. Remove the hot jars from the canner onto a clean towel. Place 1 teaspoon dill seeds and 1 clove of garlic in each jar. Pack in the cucumbers until full.
  4. Pour the boiling vinegar mixture over the cucumbers to within ½ inch of the rim. Gently tap the jars against the counter to remove the air bubbles.
  5. Place the lids on the jars and hand tighten them.
  6. Process the jars for 10 minutes (timing varies for different size jars), then remove from heat and let stand until cool. Check to be sure that the lids have set, if they have not then those need to be eaten within 2 weeks. Lids that have set will keep for a year in the pantry.
Recipe by Sweet Love and Ginger at