I am growing pickling cucumbers in my garden this year for the first time with the sole purpose of turning them into homemade dill pickles! But, I came across locally grown small cucumbers at our small grocery store in town, and figured that since I’m on such a canning kick…I’d give it a whirl to see if it was worth it! I couldn’t find fresh dill for the life of me around town and I really don’t want to start it in my garden, because it’s called dill weed for a reason — it can get out of control very fast! So, in the canning section of my grocery store I found a dill pickle mix by Bernardin and thought that seemed like a reason easy alternative.
You will need:
- 3½ lbs pickling/small to medium cucumbers (about 15)
- 1 cup vinegar (5% acidity)
- 2 cups water
- ¼ cup Bernardin dill pickle mix
- 2 or 3 16 oz canning jars or 2 1 litre (32 oz) canning jars (depends on how you cut them, see below)
(I’m not counting water as an ingredient, so really only 3 ingredients to make these pickles — so easy!)
Prepare your pickles by cutting the ends off of cucumbers and slicing them or cutting them into quarters for 4 “spears” and place into large bowl. I preferred to slice them so I can put them on burgers and sandwiches easier. Combine water, vinegar and dill pickle mix in a medium saucepan and heat to a boil and pour over cucumbers in the bowl. Cool to room temperature, about 30 minutes.
Pack cucumbers into clean jars — since I sliced them and could fit more in a jar, I used 2 tightly packed or 3 more loosely packed 16 oz jars. The directions say to use 2 – 1 litre jars if you are cutting into spears; if you are slicing I imagine 1 – 1 litre jar would suffice. Ladle the pickling liquid over cucumbers into jar, place lids and bands on jars and refrigerator for 3 weeks. Will last in refrigerator up to 3 months.

- 3½ lbs pickling/small to medium cucumbers (about 15)
- 1 cup vinegar (5% acidity)
- 2 cups water
- ¼ cup Bernardin dill pickle mix
- 2 or 3 16 oz canning jars or 2 1 litre (32 oz) canning jars (depends on how you cut them, see below)
- Prepare your pickles by cutting the ends off of cucumbers and slicing them or cutting them into quarters for 4 "spears" and place into large bowl.
- Combine water, vinegar and dill pickle mix in a medium saucepan and heat to a boil and pour over cucumbers in the bowl.
- Cool to room temperature, about 30 minutes.
- *Pack cucumbers into clean jars.
- Ladle the pickling liquid over cucumbers into jar, place lids and bands on jars and refrigerator for 3 weeks. Will last in refrigerator up to 3 months.

You can print the refrigerator dill pickles labels that are seen in the photos if you would like, just don’t sell them or upload them on your own site without permission 🙂
These would make a great gift too!

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Can you can these?
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YES! We are pickle lovers here, and I must try these! 🙂
Want to try this Thanks
Definitely going to try this. Thank you!
Thank you so much for this, Sarah! I have been wanting to make my own dill pickles, and this seems so much easier!
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