Foodie Friday: Dill Pickle Experiment


Keltin loves pickles and especially dill pickles. We recently ended up with some pickling cucumber and I thought that I’d try my hand at turning them into actual pickles. I don’t have the equipment to properly “can” these, so these are refrigerator pickles only. I have a ton of fresh dill leaves from my areo-garden and decided to use them rather than dill seeds. Also, this is my first time making anything like this so please take my instructions with a grain of salt.



  • 3 C. White Vinegar
  • 3 1/2 C. Water
  • 4 Tbs. Salt


  • 2 Tbs. Whole Peppercorns
  • 6 Cloves Garlic – Roughly Chopped
  • 2/3 C. Fresh Dill
  • 3 Pickling Cucumbers


  • 2 24 Oz, Mason Jars


  1. Make sure your jars are clean and dry, wide mouthed jars are easier to use.
  2. Slice your cucumbers about a 1/4 in. thick if you want chips. They can also to sliced into spears or left whole depending on your preference.
  3. In a sauce pain bring the vinegar, water, and salt to a rolling boil. Turn the heat off once the salt as dissolved.
  4. In the first mason jar alternate lays of sliced cucumber and dill, garlic and peppercorns. Repeat the process for the second jar.
  5. Fill the jars with the brine and seal with lids. Let cool before placing in the refrigerator.
  6. Wait at least 48 hours before eating.
These are ready for the refrigerator.

We have not yet tried these. We are going to ‘try’ and wait a week before breaking into them, but I will update you after they have been opened. If you have made something similar I’d love to know your recipe or better techniques. Happy Friday!


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