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how to make dill pickles
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Dill Pickles

How to make dill pickles.
Servings 4
Calories 33kcal


  • 2 pounds of cucumbers washed and sliced as you desire
  • 5-7 garlic cloves crushed
  • 1 bunch of fresh dill – 2 tablespoons of dried dill can be used if fresh is unavailable
  • 1/3 cup kosher salt
  • 1 cup boiling water


  • In a large bowl add salt & boiling water stirring to dissolve the salt.
  • Cool the mixture adding ice cubes, if needed.
  • Add all the other ingredients to the bowl. Add enough cold water to cover the cucumbers.
  • Place a plate on top of the cucumbers in the bowl to help keep them immersed in the liquid.
  • Taste the cucumbers after 4-8 hours to check for flavor. Taste every so often until the desired flavor has been reached. It can take anywhere from 12-48 hours to get them to taste.
  • Once they taste delicious to your palate put them in a jar and stick them in the refrigerator.


Note: the pickles will keep on fermenting, however, the process will slow in the refrigerator. They’ll keep for up to a week


Calories: 33kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9440mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg