Dilled Pickles

Dilled Pickles
  • 8 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 6:25 Total Time


Add all
  • 1 1/2 kg

    (3 pounds) medium cucumbers

  • 3 cups
    (750 mL)


  • 1 cup
    (250 mL)

    white vinegar

  • 5 Tbsp.
    (75 mL)

    coarse salt

  • 20

    garlic cloves, peeled

  • fresh dill stems or sprigs to taste

  • salted herbs

  • mustard seeds to taste

  • black peppercorns to taste


Soaking time: 6 hours

Wash the cucumbers in cold water and brush. In a large container, place the cucumbers and cover with ice water. To make them even crisper, add some ice cubes and stir. Soak for 6 hours. Rinse and drain.

In a large stockpot, pour in the water and vinegar, and coarse salt. Bring to a boil. In the meantime, place the cucumbers upright in sterilized*, hot, pickling jars.

In each jar, add to taste some garlic cloves, dill stems or sprigs, 15 mL (1 Tbsp.) of salted herbs, and a pinch of mustard seeds and peppercorns.

Immediately pour the vinegar mixture over the cucumbers in each jar.

Seal tightly. Set aside for two months before using.

Source: Metro