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–+ servings
Sliced Dill Pickles
This classic “Sliced Dill Pickles” recipe captures the tangy, spiced essence of traditional homemade pickling. Likely originating from a rural American kitchen, this method combines cider vinegar, mustard seed, turmeric, and dill with a hint of garlic and onion for a robust and aromatic flavor. Ideal for preserving the cucumber bounty of summer, these pickles are crisp, golden-hued, and flavorful, perfect for sandwiches, burgers, or enjoying straight from the jar.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 1 day
Total Time 1 day 40 minutes
Course Snack
Cuisine American
Servings 5 pint jars
Calories 318 kcal

Ingredients
  

  • 4 cups cider vinegar
  • 8 cups water
  • ¾ cup salt (preferably uniodized or pickling salt)
  • 1 cup sugar
  • 1 tbsp turmeric
  • 1 tsp mustard seed
  • cucumbers (sliced, enough to fill jars)
  • 10 tbsp onions (chopped,about 1–2 tbsp per jar)
  • 5 cloves garlic (1 clove per jar)
  • fresh dill (several sprigs per jar)

Instructions
 

Step 1: Prepare the Brine

  • Combine vinegar, water, salt, sugar, turmeric, and mustard seed in a large pot.
  • Bring to a boil, then reduce heat and simmer for 5–10 minutes to blend flavors.

Step 2: Pack the Jars

  • Sterilize 4–5 pint jars and lids.
  • Place sliced cucumbers into the jars.
  • Add about 1–2 tbsp chopped onion, 1 clove garlic, and several sprigs of dill to each jar.

Step 3: Fill with Brine

  • Carefully pour the hot brine into each jar, covering cucumbers and filling to about ½ inch from the top.

Step 4: Seal and Store

  • Wipe jar rims, apply lids, and tighten bands.
  • Process jars in a hot water bath for 10 minutes for shelf storage, or refrigerate for quick pickles.
  • Let pickles sit at least 24 hours before using.

Tips

  • Use pickling cucumbers for best crunch
  • Always use uniodized salt, as noted on the card
  • Pack jars tightly to keep cucumbers submerged
  • Add extra garlic cloves for stronger flavor
  • Increase dill generously (“use a lot of dill” per card note)
  • Let pickles rest at least 48 hours before eating for best flavor
  • Store refrigerated if not water-bath canned
  • Add a pinch of red pepper flakes for heat
  • Slice cucumbers evenly for consistent pickling

Nutrition

Calories: 318kcalCarbohydrates: 46gProtein: 23gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 54mgSodium: 2526mgPotassium: 740mgFiber: 1gSugar: 42gVitamin A: 51IUVitamin C: 4mgCalcium: 96mgIron: 2mg
Keyword dill, homemade pickles, pantry staple, refrigerator pickles, summer preserving, vintage
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