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Homemade Dill Pickles


  • 3 quart-sized mason jars and lids
  • 8-10 pickle cucumbers (depending on the size)
  • 1 small yellow onion, sliced thinly in rings
  • 6 garlic cloves, minced
  • 3 1/2 cups distilled white vinegar
  • 3 1/2 cups water
  • 3 tbsp sea salt
  • 3 tbsp sugar
  • 3 tbsp pickling spice
  • 2 tsp dill seeds


  1. Boil mason jars and lids in water and allow to air dry.
  2. Clean and cut cucumbers into quarters and divide between mason jars.
  3. Scatter onion rings and garlic over cucumbers.
  4. In a large stock pot, combine water, vinegar, salt, sugar, pickling spice, and dill seed and bring to a boil.  Turn heat to low and simmer for 3 minutes.  Remove from heat and fill each mason jar with vinegar mixture.
  5. Allow jars to cool for 15 minutes before placing tops on and sealing.
  6. If refrigerating, allow jars to cool completely before placing in refrigerator.  If canning jars for future use, boil jars in a hot water bath for at least 20 minutes until the top of the seal is pressed down securely.  Allow jars to cool completely before storing in a dark, cool place.