Dilly Pickles

READY IN: 40mins
Recipe by CountryLady

This is another canning recipe from my sisiter's mother-in-law, known as the Martha Stewart of the Okanagan!

Top Review by bputgego

Sorry, but these were undoubtedly the sourest things I've ever tasted. Even the grandkids couldn't take em.

Ingredients Nutrition


  1. Scrub cucumbers, rinse well & cut in half.
  2. Combine pickling salt & vinegar in a heavy pot & bring to a boil.
  3. Pack cucumbers in hot sterilized mason jars.
  4. Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
  5. I use a chopstick to remove any air bubbles before sealing the jars.
  6. Place jars into a canning kettle & cover with hot (not boiling) water.
  7. Bring to a boil & boil for 10 minutes (no longer).
  8. Remove jars from water& turn upside down& allow to cool.
  9. Store in a cool, dark place.
  10. It's best to wait a month before opening!

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