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Fresh Dill Pickles

Not too sweet, not too sour – these fresh pack dill pickles are just right!
Servings 4 quart jars


  • 6 pounds 3-4 inch cucumbers
  • 3/4 cup pickling salt
  • 5 cups cider vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup pickling salt
  • 5 cups water
  • 4 teaspoons mustard seed
  • 4 teaspoons dill seed
  • 2 Tablespoons mixed pickling spice


  • Wash cucumbers, drain, and remove 1/8 inch off the blossom ends.
  • Dissolve the ¾ cup of salt in water in a large bowl or non-reactive pot. Add cucumbers. Add enough water to cover cucumbers. Cover and let sit overnight.
  • Drain and rinse cucumbers. Slice each one in half lengthwise.
  • Tie mixed pickling spice in a spice bag.
  • Pack jars with halved cucumbers. Add 1 teaspoon mustard seed and 1 teaspoon dill seed to each jar.
  • Heat vinegar, sugar, ¼ cup salt, water, and bag of mixed pickling spices to a boil. Reduce heat and simmer for 15 minutes.
  • Remove spice bag. Ladle vinegar mixture over cucumbers in jars, leaving ½ inch headspace. Remove air bubbles, wipe jar rims with a damp paper towel, and cover with two-piece lids.  
  • Lower jars into a nearly boiling water bath canner, making sure that the water level is 2 inches above the jar lids.
  • Process for 15 minutes. Let sit in canner for 5 minutes,then remove jars and cool for 12 hours.
  • Makes 4 quarts of pickles.