Small Batch Dills


I got these from a friend when we lived in the Booneys. Best I have ever made.  This recipe serves


  • 2 qt 3-4" fresh cucumbers( about 1 kg
  • 3 cups water Water, municipal
  • 1 cup pickling vinegar
  • 3 tbsp coarse pickling salt
  • 4-6 heads of dill ( 2 in each jars)
  • 2-6 cloves garlic, peeled and halved Garlic, raw
  • 4 tsp whole mustard seed Spices, mustard seed, yellow
  • pieces of red peppers Peppers, sweet, red, cooked, boiled, drained, with salt
  • Bay Leaves Spices, bay leaf, crumbled


Step 1

Wash cucumbers in 3-4 changes of water. Discard any that float to the top or are misshapen or have shriveled ends. Cut thin slices from the blossom ends. Place in a large bowl. Cover with cold water and ice. Let stand 12 hours or overnight. Drain. In a pan combine water, vinegar and salt. Set aside. In each 1 qt. jar, hot sterilized jar. Place 2 heads of dill, 2 garlic cloves, 2 tsp. mustard seeds, 2 pieces red pepper and one bay leaf. Full with Cucumbers to with in 3/4" of rim. Bring the brine to boil, pour over cucumbers to cover completely. Seal and cool. Refrigerate 4-6 weeks before serving.


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