No-vinegar Dill Pickles

Recipe by Jenny Sanders
READY IN: 1008hrs 30mins
YIELD: 1 quart


  • 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


  • Put the quart jar (s) in a large pot, cover and bring to a boil.
  • Boil them for 10 minutes.
  • Remove and empty them.
  • Put the salt, spices and garlic in the bottom of a sterilized quart jar.
  • The amount listed is for one jar.
  • Add a little water to dissolve the salt.
  • Pack- I say PACK!
  • -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
  • Leave a little headroom.
  • Fill up with water, leaving 1" headroom at the top.
  • Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
  • Use sterilized lids and rings to cap.
  • (Boil both for 5 minutes.).
  • Place on newspaper in case they leak while fermenting.
  • Store in a cool dark spot- a basement is ideal.
  • 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.