Skip to content


Soaking overnight

Soaking overnight

Prepping jars

Full stovetop



My garden finally produced enough cucumbers to make pickles, and even though these are my first pickles, they turned out really well! The recipe is from one of my current favourite canning books and is definitely a must-try. The yield is small (4 pint jars), so it’s easy to make a batch and tweak the amount of dill and garlic. I’ve included the recipe below- let me know if you try them out!

Garlic Dill Pickles
(Adapted from The Complete Book of Small Batch Preserving)
Makes 4 pint (500ml) jars

(For soaking overnight)
3 lbs (1.5 kg) pickling cucumbers (about 6-8 large)
8 cups water
1/4 cup coarse pickling salt
(For the brine)
2 cups white vinegar (5% acetic acid)
2 cups water
2 tbsp coarse pickling salt
(For the jars)
2 tbsp dill seed
4 cloves of garlic, peeled

Cut off the ends of the cucumbers (if you are sure which is the blossom end, you can just cut it off rather than both ends- it will make your pickles lose their crunch!) and cut the cucumbers as desired. Smaller cucumbers can be left whole, or larger ones can be quartered or cut even smaller. In a large bowl, stir 1/4 cup salt into 4 cups water until dissolved. Add 4 cups of ice water and the cucumbers and let bowl sit in the fridge overnight or for 12 hours. Rinse with cold water.

To make brine, in a medium saucepan, combine white vinegar, 2 tbsp salt, and 2 cups of water. Bring to a boil, stirring occasionally.

Into each hot jar, place 1 1/2 tsp dill seed and 1 clove of garlic. Pack cucumber into jars and pour in the brine, leaving 1/2″ headspace. Check jars for bubbles, screw on sterilized lids, and process in water bath canner for 10 minutes.

Sealed jars are shelf-stable for 1 year and are best eaten at least 2 weeks after canning. We find the flavour is best if the jars sit for 24 hours after opening before eating them.

Happy Thursday- I hope you are all having a lovely week so far!

Linking up with Heather today.

Follow on Bloglovin


  1. Wonderful pickles! I had a courgettes pickles recipe on my blog, if you would like to try ^_^

  2. Hi Kylie,

    So many questions. At the risk of sounding like too much of a newbie to pickling I’ll ask only a few:
    1. You say add the dill / cucumber etc to hot jars. How do you get the jars hot? Do you boil them in the canning pot first?
    2. Do the lids need to be hot when you screw them on?
    3. When you boil them in the canning pot, do you cover them in water or just up to the neck of the bottle?


    • Hi Tanya-
      No problem- all great questions! If it’s your first time canning, a more thorough guide (this book and this book are both good) might be better for general questions, but for this recipe specifically-
      1- I usually fill my canning pot (this one) with water and heat it with the jars in it until it boils. Then I take the jars out right before filling them- this way the jars are hot and it doesn’t take as long for the water to boil when I add the filled jars to the pot later.
      2- The lids should be sterilized (in a pot with water at a gentle simmer) right before you put them on the jars, so they’ll be warm.
      3- The water should be about 1″ above the jars. I usually boil a kettle full of water before I fill the jars so I have extra hot water to add to the canning pot once the filled jars are in.
      I hope this helps- please let me know if there’s anything else I can make clearer! Let me know how the canning goes 🙂

  3. Wow, thanks for the recipe! I haven’t grown cukes successfully this year, but maybe I can get some at the famers’ market and give this a try!

  4. karen karen

    Thanks for the recipe. I am actually going to visit my aunt this weekend to get ‘pickle making lessons’. She is going to share the secret family recipe.

  5. Wanda Wanda

    I’m going to have to make these sometime! Thanks for sharing the recipe.

  6. Pickle time is the best time, but chipmunks ate nearly all of our cucumber plants this year, 1st and 2nd plantings! Ugh! Oh, well…that’s what our CSA is for. I might be pickling this weekend, after all!

  7. love homemade pickles!!! thanks for sharing the recipe.
    have a nice time,

  8. I just wrote all about pickle adventure in my Yarn Along post so when I saw your previous post I had to click through! I was going to can mine but ended up doing vinegarless brine the old fashioned way. Yours look delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *