Fresh-Pack Dill Pickles

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  • Total Time: 70 minutes prep + overnight soaking hrs
  • Hands-on Time: 45 mins
  • Makes: 7 Quarts

Homemade pickles are a tangy treat. Making your own lets you experiment with different kinds of spices, brines and vinegars for the perfect-tasting pickle. This recipe features dill and mustard seed, pickling spice and sea salt to create fresh pickle flavor.



    For the overnight brine:

    17 to 18 pounds cucumbers, 3 to 5 inches in length (approx. 35 medium cucumbers)

    2 gallons 5 percent brine (3/4 cup salt per gallon water)

    For the fresh-pack liquid:

    6 cups vinegar

    3/4 cup sea salt

    9 cups water

    2 tablespoons Frontier Co-op Pickling Spice



    2 teaspoons Frontier Co-op Whole Yellow Mustard Seed, per jar

    1/2 garlic clove, per jar

    1 tablespoon Frontier Co-op Whole Dill Seed, per jar


    1. Wash cucumbers thoroughly, scrub with vegetable brush, and drain.

    2. Cover with brine water. Let set overnight. Drain.

    3. Combine vinegar, salt, 9 cups water, and pickling spices. (Tie spices in a clean, white cloth bag or spice ball.) Heat to boiling.

    4. Meanwhile, pack cucumbers in hot, sterilized quart jars.

    5. To each jar, add mustard seed, garlic cloves and dill seed

    6. Cover pickles with boiling liquid to within 1/4 inch of top of jar. Adjust seals and process in boiling water bath for 15 minutes.

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