This easy dill pickles recipe is perfect for anyone trying to pickle for the first time. You only need simple ingredients to make it for delicious results.

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Super Easy  Dill Pickles


Prep Time: 2 hrs

Cook Time: 21 mins


– 1.25 gallons – cold water – ▢7 oz. – sea salt – ▢6 tbsp. – organic sugar – ▢20 oz. – vinegar – ▢20 lbs. – small cucumbers – ▢Horseradish leaves (fresh dill, head of garlic, crushed red pepper, peppercorn, and bay leaves) – ▢12 quart size – canning jars

Step 1

Make pickling syrup: Boil water, sugar, and salt until dissolved. Simmer for 5 minutes, then let it cool.

Step 2

Prepare jars and lids: Wash and dry jars and lids. Replace lids if needed. Add horseradish leaf, dill, bay leaves, garlic, peppercorns, and red pepper flakes to each jar.

Step 3

Rinse cucumbers: Clean cucumbers thoroughly, removing dirt and grit.

Step 4

Pack cucumbers: Pack cucumbers tightly into jars without damaging them.

Step 5

Add vinegar to syrup: Mix white vinegar with cooled syrup.

Step 6

Fill jars: Fill jars with pickling syrup, then cover with lids.

Step 7

Set up water bath: Place jars in a large pot, fill with water up to ¾ of jar height.

Step 8

Boil water: Bring water to boil, then reduce heat to medium and cook for 7 minutes.

Step 9

Tighten lids: Remove jars and screw lids on tightly.

Step 10

Cool jars upside down: Let jars cool upside down for about 12 hours.

Step 11

Repeat canning process: Repeat boiling and cooling for all jars.

Step 12

Refrigerate and wait: Place jars upright in the fridge for 3 days to 2 weeks to let flavors develop.

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