Dill Pickles



Reduced Sodium Dill Pickles

Makes about 6 (16 oz) pints


You will need:

  • 4 lb pickling cucumbers (about 16 small to medium)

  • 3 cups sugar

  • 2 Tbsp salt

  • 6 cups vinegar

  • 2 Tbsp mixed pickling spice

  • Green or dry dill (1 head per jar)

  • 6 (16 oz) pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) WASH cucumbers. Drain. Cut cucumbers into 1/4-inch thick slices, discarding ends.

3.) COMBINE sugar, salt and vinegar in a large saucepan. Tie spices in a spice bag and add to vinegar mixture. Bring to a boil. Reduce heat and simmer 15 minutes. Keep hot until ready for use. Remove spice bag.

4.) PACK cucumbers into hot jars leaving 1/2 inch headspace. Place one head of dill in each jar.

5.) LADLE hot liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

6.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

The recipes provided in this article were supplied by Jarden Home Brands, marketers of Ball® brand and Kerr® brand home canning products. Jarden Home Brands is a division of Jarden Corporation.


Garlic Dill Pickles


36 cucumbers

14 cups water

2 cups vinegar

3/4 cups salt


Wash cucumbers, pack in hot sterilized jars with pieces of dill. Add a clove of garlic to each jar. Boil water, vinegar and salt for 5 minutes. Ladle hot liquid over cucumbers filling jars 1/2 inch from top. Wipe rim and center hot lid on jar and fasten band for secure fit. Process filled jars in boiling water bath for 15 minutes.