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    You are in: Home / Recipes / No-vinegar Dill Pickles Recipe
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    No-vinegar Dill Pickles

    No-vinegar Dill Pickles. Photo by Jenny Sanders

    1/1 Photo of No-vinegar Dill Pickles

    Total Time:

    Prep Time:

    Cook Time:

    1008 hrs 30 mins

    30 mins

    1008 hrs

    Jenny Sanders's Note:

    Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.

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    Serves: 30



    Units: US | Metric

    • 2 tablespoons kosher salt
    • 1 tablespoon mixed pickling spices
    • 1 clove garlic (optional)
    • 1 quart fresh small pickling cucumber
    • 1 -2 head of fresh green dill seed
    • filtered water, at room temperature


    1. 1
      Put the quart jar (s) in a large pot, cover and bring to a boil.
    2. 2
      Boil them for 10 minutes.
    3. 3
      Remove and empty them.
    4. 4
      Put the salt, spices and garlic in the bottom of a sterilized quart jar.
    5. 5
      The amount listed is for one jar.
    6. 6
      Add a little water to dissolve the salt.
    7. 7
      Pack- I say PACK!
    8. 8
      -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
    9. 9
      Leave a little headroom.
    10. 10
      Fill up with water, leaving 1" headroom at the top.
    11. 11
      Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
    12. 12
      Use sterilized lids and rings to cap.
    13. 13
      (Boil both for 5 minutes.).
    14. 14
      Place on newspaper in case they leak while fermenting.
    15. 15
      Store in a cool dark spot- a basement is ideal.
    16. 16
      I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

    Ratings & Reviews:

    • on September 05, 2008

      I have not tried this recipe yet. I would like to share my tip for cleaning cucumbers. I use a sponge designed for non-stick cookware. When wet they curve around the cukes nicely and are just right for washing away all those pesky little pricklys. CAA

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    • on October 07, 2007


      Excellent recipe! It is really important to use crispy cucumbers--I used a couple that were a little soft and they were mushy in the finished product so follow the recipe and use only your best cucumbers. Thanks!

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    • on March 09, 2006


      Great tasting pickles. Wish I had made more! These are very similar to the 'salt dills' that are a favorite with several family members and are on the request list each year. The tablespoon of pickling spice is more then in my recipe and found it made for a nice touch! I used garlic and of course the fresh dill. I was very impressed with your instructions. I highly recommend this recipe for the making of delicious dills. Thank you Jenny.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for No-vinegar Dill Pickles

    Serving Size: 1 (17 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 2.4
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 465.4 mg
    Total Carbohydrate 0.5 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 0.1 g

    The following items or measurements are not included:

    pickling spices

    dill seeds

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