Make a Jar of Dill Pickles

As hobby gardeners, we don't often grow or harvest enough fruits and vegetables to store excess long term. Fruits like strawberries and blueberries are frozen to be used within a month or two, and vegetables like snow peas, peppers, green onions, okra, cucumbers, asparagus, tomatoes, and squash are eaten in season, within a week or two - or gifted to family and friends.  

On those rare occasions when we have a few more veggies than we can eat in salads or stir fries, I make quick pickles, often just one jar at a time. 

I most often pickle cucumbers, but we also enjoy pickled okra and pickled asparagus. This same ratio of salt, vinegar, and water can be used to make brine for any of those vegetables.

Ingredients for a Quart Jar of Pickles

• 1/4 C pickling salt
• 1 cup white vinegar
• 2 cups water
• 6 cloves garlic
• 6 sprigs dill

Quick Pickle-Making Supplies

Jar Lifters and Measuring Bowl

• 4 cup or larger glass measuring bowl with pour spout
• 1/4 cup measuring cup
• 1 quart jar and lid with ring
• Tall kettle (taller than your quart jar)
• Hot pads and oven mitts
• Knife

Optional Supplies

• Cutting board
• Canning jar lifter
• Tongs
• A second jar for excess brine or pickles

How to Make a Jar (or Two) of Pickles

Prepare, Pack, and Process

1. Sanitize your jars and lids. I boil mine in the same 12 quart kettle I'll use to process the pickles. Once they boil for 3 minutes, I remove them with my jar lifter and tongs, and I leave the hot water in the kettle on the stove.

Pack pickles and add brine, leaving 1/2" space.

2. While the jars are boiling, prepare the cucumbers, dill, and garlic by rinsing, trimming the ends, and removing the skin of the garlic.

3. Next, prepare the brine: I add 1/4 cup pickling salt, 2 cups water, and 1 cup white vinegar to the 4 cup measuring bowl. I also add my garlic and dill to the brine. I boil the brine for 5 minutes and return it to the measuring cup. The brine can also be boiled in the microwave.

4. Once the jars are ready, pack the pickles into the jar(s), leaving 1/2 - 1 inch of space at the top. Because I always have a little extra brine, I can sometimes make a jar of sliced pickles or baby dills, too!  I add 4 sprigs of the boiled dill and 4 garlic cloves to the large jar, and I add 2 each to the small jar. 

5. Once the jars are full, loosely add the lids and rings.  

Loosen lids and boil for 10 - 15 minutes.

6. Place the jar(s) right-side up  into the tall kettle and add more water as necessary. Bring to a boil and process 10 - 15 minutes. 

7. Remove the jars using the jar lifter (or hot pads), let them cool, and seal them tightly. 

Remember that these instructions are not for pickles that will be stored long-term, so there's no sealing wax or rubber rings used. These are to be used within a month or two.

Additionally, always follow all food safety and supply-specific instructions and recommendations for a healthy, happy, pickle-making experience.

Want to read more recipes and how-to's? Try

Small Batch Microwave Peanut Brittle

Mizeria: A Dairy-free Cucumber Salad

Cheesy Kale Salad with Blueberries and Almonds

Copyright Amy Lynn Hess. Please contact the author for permission to republish.