Crunchy Dill Pickles

The name tells all.


4 pounds small cucumbers
2 cloves garlic, peeled, for each jar
1 fresh sprig of dill for each jar
4 black peppercorns for each jar
2 quarts white vinegar
1/2 cup pickling salt


Soak freshly picked cucumbers in a tub of ice water overnight. Remove and dry the cucumbers, then pack them into sterilized jars along with the garlic cloves, dill sprig, and peppercorns. In a large pot over medium-high heat, bring 2 quarts of water to a boil. Add the vinegar and salt and boil for 5 minutes. Pour the hot brine over the cucumbers, leaving ¼ inch of headroom. Wipe dry the rims of the jars, then cap each with a lid and screw band. Prepare a boiling water bath and process the jars in it for 10 minutes. Remove the jars from the bath and set them on a towel on the counter. They will “seal” during the cooling-off process. Place any jars that do not seal properly in the refrigerator and use first.

Cooking & Recipes


Makes about 8 pints.

Preparation Method

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Cold pickling

I made some pickles 6 to eight weeks ago using an appropriate salt and vinegar brine, added some dill, garlic and hot peppers and put the bottle in the refrigerator at 36 to 38 degrees. The pickling cucumbers had been in an ice bath over night. We ate some within a couple weeks and they were fine. I just opened a new jar. The ring was a little hard to get off and when I got that off the lid popped up by itself about two feet in the air. The brine is a little white and cloudy, does not smell bad and everything is still crisp. Any health issues with the pickles?

pickle lid popping

It’s almost never a good sign when a lid pops off as you described, David. You should dispose of that jar and check the others.



is it safe to eat or throw away?

I am just beginning to can . I bought spices and pickle crisp it didn't say anything about salt. I didn't add salt just the vinegar and spices. I boiled 10 minutes . Will this be bad to eat?

Pickle Crisp

There are plenty of recipes for salt-free pickles out there, and because pickle crisp adds a salty flavor, your pickles should be (and taste) just fine.

Pickling Dills

Shame to lose the incredible health value of truly fermented food by substituting white vinegar (which has no health benefit that I've heard) for whey (fermentation starter). I'll bet if you were to look at Old Farmer's Almanac's predating 1950s, you would find the real, original recipe!

The U.S. Department of

The U.S. Department of Agriculture says that if good quality produce and modern canning methods are employed, there is no need to use alum to bolster the crispness of our pickles and cherries. In any event, the department says, even if alum is used to soak the pickles, it should NOT be used in the final pickling liquid.

The ice water soak in this

The ice water soak in this recipe will keep the pickles nice and crisp without the use of alum.

WHY would anyone increase

WHY would anyone increase their intake of aluminum?
ALUM: Highly astringent crystals of potassium aluminum sulfate, previously used as the crisping agent in canning pickles. Modern canning methods make alum unnecessary.

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this is how i do mine except

this is how i do mine except 1 clove garlic, no pepper & add 1/2 tsp. alum to ea. jar. they are excellent!