Crunchy Dill Pickles

Christine Tizzard
Print Recipe
Course Condiments
Servings 4 large jars



  • 3-4 lbs pickling cucumbers washed well
  • 6 bay leaves
  • 3-4 tsp whole peppercorns
  • 2 tsp mustard seeds
  • 2 tsp celery seeds
  • 9 cloves garlic peeled
  • 1-2 chili peppers, chopped optional
  • 1 bunch fresh dill washed well
  • 1 small onion, sliced or diced
  • 8 cups water
  • 2 cups white vinegar
  • 1/2 cup kosher salt

Optional Add Ins

  • fresh thyme sprigs
  • whole coriander seeds
  • sliced radishes


  • Place cucumbers in large pot of ice cold water for 1 hour. Drain. Also, at this time make, sure all jars are sterilized. Running through a dishwasher cycle will do this easily.
  • Slice blossom end off of each pickle (1/16 or an inch).
  • Divide seasonings, bay leaves, peppercorns, mustard seeds, celery seeds, garlic, chili, and a few sprigs of dill into each jar.
  • If using cucumbers whole, pack into jars. If using sliced halves or quarters, pack into jars. You can layer the radishes, sliced onions and more dill into jars while doing this as well. Try not to bruise or smash cucumbers.
  • Bring water, vinegar and salt to a boil until all salt has dissolved. Pour hot brine into jars over cucumbers. Seal well and let cool. Transfer to fridge for 4 -7 days to pickle.
  • Label and date, lasts up to 3 months in fridge.
Keyword condiments, dill, dill pickle, pickle