Dill Pickles

I love dill pickles! They have such a beautifully intense flavour and are fabulous in a sandwich, with a cheese platter or just straight from the jar. Dill really tops off this preserve, and the good news is that it’s easy to grow!

Preparation Time: 10-15 mins; Cooking Time: 10 minutes; Makes approx. 2-3 large jars


  • Cucumber, whole or sliced (however much you have, I had about 500g-600g)
  • ¾ cup of white vinegar
  • ½ cup of apple cider vinegar (if you don’t have apple cider viner, just use white vinegar)
  • 2 cups of water
  • 5 cloves of garlic, chopped finely
  • I large bunch of fresh dill
  • 2 tbsp salt


  1. In a large pot place jars and lids and cover with water
  2. Bring water to boil and boil steadily for 10-15minutes
  3. During this time, place the liquids (vinegars and water) and salt into a separate saucepan and bring to boil and then simmer for 5-10 minutes
  4. Remove the jars from the pot and add the cucumbers, dill and garlic.
  5. Pour in the vinegar liquid to cover the cucumbers (making sure the liquid isn’t too close to the top)
  6. Cover the jars with the lids and as the mixture cools down it will naturally create a seal in the jar. If the lid has a ‘pop-up’ button, you can press this down when the mixture has cooled for about 10-15minutes.
  7. You should be able to preserve the pickles for 6 months. Once open, consume within 3 weeks

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