Dill Pickles for the Cold Room
Whole garden cucumbers packed with dill and garlic in a safe vinegar brine.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 48
- Difficulty
- Medium
- Calories
- 10 kcal
Equipment
- •Boiling water canner
- •1 litre jars with new lids
Nutrition
Per serving, approximate
- Calories
- 10 kcal
- fat
- 0 g
- carbs
- 2 g
- protein
- 0 g
- calories
- 10
Instructions
- 1
Wash the cucumbers and trim 2 mm from the blossom end of each — that end carries enzymes that soften pickles.
- 2
Sterilise the jars and heat the canner.
- 3
Bring the vinegar, water and salt to a boil. Do not dilute this ratio.
- 4
Pack each jar with dill, garlic, mustard seed and cucumbers.
- 5
Pour in the boiling brine to 1 cm headspace, remove air bubbles and wipe the rims.
- 6
Process 1 litre jars for 15 minutes in boiling water, adding 5 minutes above 1,000 m altitude.
- 7
Leave sealed jars undisturbed 24 hours, then store dark and cool for 6 weeks before opening.
Chef's tips
The vinegar-to-water ratio is a safety requirement, not a matter of taste — never reduce the vinegar.
Ingredient substitutions
- mustard seed → a dried chili per jar
Storage
12 months sealed and cool; refrigerate after opening.
Common mistakes to avoid
- •Table salt, which clouds the brine
- •Skipping the water bath
Serving suggestions
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