Crispy Dill Pickles
Prep time
Cook time
Total time
Crispy and flavourful dill pickles fresh from the garden or farmers market are easy and fun to make!
Serves: 4 litres
  • 5 lbs pickling cucumbers
  • 16 garlic cloves, peeled
  • 1 large bunch of fresh dill
  • 4 cups water
  • 2¾ cups pickling vinegar (7% acetic acid)
  • ⅓ cup pickling (coarse) salt
  • Bernardin Pickle Crisp®, optional
  • Whole peppercorns or other pickling seasonings, optional
  • 4 Bernardin Smooth 1 litre jars
  1. Fill canning pot almost completely full of water with the rack inside, and boil on high heat.
  2. Scrub cucumbers clean.
  3. Place 4 garlic cloves into each litre jar along with quite a few of pieces of dill, ¼ teaspoon of Pickle Crisp® if you wish as well as a few whole peppercorns, whole coriander seed, or whole allspice, etc. as you want
  4. Pack the cucumbers as tight as you can into the jars (start with the big ones and use the smaller ones to fill the gaps).
  5. To make your brine: combine the water, vinegar and salt in a large sauce pan on high heat and bring to a light boil, stirring so the salt can dissolve
  6. Make sure brine is clear and then ladle the hot brine over the packed cucumber jars and leave ½"/1 cm headspace.
  7. Put lids and rings on jars and process in the boiling water bath canner for 10 minutes, remove from heat and place jars on towel to cool. Pickles will taste their best at least 3-4 weeks before opening.
Recipe by Nurse Loves Farmer at