Dill Pickles


  • 4 lbs. small cucumbers
  • fresh dill weed
  • 5 tbsp. coarse salt
  • 4 cups water
  • 2 cups cider vinegar

Make It

  1. Scrub cucumbers well. Soak overnight in cold water and in the morning drain.
  2. Pack cucumbers into hot sterilized canning jars allowing one good head of dill per quart.
  3. Combine water, vinegar, and salt together, bring to a boil and pour over cucumbers leaving ½ inch head space in jar.
  4. Process 5 min. in a hot water bath, allow 4 weeks before using.

You can pickle small carrots, greens beans or asparagus in the same way. You can vary the spices by using anise seed or fennel seed.

– Kootenay Co-op Kitchen