Dill Pickles

    2 hours 15 minutes

    This recipe makes lovely cucumber pickles with fresh dill. It makes a large quantity so it's ideal for giving as gifts.

    374 people made this

    Serves: 64 

    • 3 1/2 kg long pickling cucumbers
    • 4 cups white vinegar
    • 4 litres water
    • 220g pickling salt
    • 16 cloves garlic, peeled and halved
    • 8 sprigs fresh dill
    • 8 heads fresh dill

    Preparation:2hours  ›  Cook:15min  ›  Ready in:2hours15min 

    1. Wash cucumbers and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 litre) canning jars and lids in boiling water for at least 10 minutes.
    2. In a large pot over medium-high heat, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil.
    3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 500g). Then add 2 more garlic halves and 1 sprig of dill.
    4. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
    5. Process sealed jars in a boiling water bath. Process litre jars for 15 minutes.
    6. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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    Reviews in English (317)


    The other week allrecipes showed this recipe in american units, and only had 2/3 cup of pickling salt. This is quite different than 220g. 220g is quite a lot, is it correct? Check out the differences: http://allrecipes.com/Recipe/Dill-Pickles/Detail.aspx  -  18 Dec 2010


    AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I added in a couple slices of jalepeno peppers (with seeds) and in each jar I also added a heaping 1/8th tsp each of dried mustard seed, dill seed, and celery seed. If you like really hot and spicy pickles add in a few dashes of red pepper flakes in addition to the jalepenos. I also believe there really is something to chilling the pickles before you start canning. The recipe states to wait 8 weeks before eating the pickles. I was so impatient the 1st time, I sampled them after 3 days. They were good, but the different spices had not blended and could be tasted separately. By waiting, the flavors combine and "mellow" into a more balanced (and great!) flavor. I waited 3 weeks before sampling another jar and they were definitely better than the ones I tried after 3 days. Pickles can be stored for a couple of years in a cool dry place like a pantry.  -  04 Sep 2005  (Review from Allrecipes USA and Canada)


    These are absolutely the best pickles! To ensure a crisp pickle be sure to cut about 1/8" off the blossom end of each cuke because enzymes located there can cause soft pickles. I also like to chop up the garlic cloves and then just put about 1 teaspoon in each jar, rather than the whole cloves. If I have them, I also pop a fresh dill flower in the centre each jar after the cukes are in. Thanks for a great recipe!  -  21 Sep 2007  (Review from Allrecipes USA and Canada)