Hazel’s Dill Pickles

Our grandmothers recipe comes out perfectly, a favorite among family and friends. The pickles keep for a surprisingly long time in the fridge, but they eventually lose their crisp. Try sipping the pickle juice from a shot glass after dinner to help with digestion, ease indigestion, and mellow out nausea. Makes 6 pints.

What You’ll Need:

  • 4 pounds, whole pickling cucumber
  • 3 tablespoons, salt
  • 3 cups, apple cider vinegar
  • 3 cups water

Seasonings Per Pint Jar:

  • 2 cloves, garlic, peeled and halved
  • 1 teaspoon, yellow mustard seeds, whole
  • 1 head, fresh dill flower/seed heads
  • 1 ½ teaspoons, dill seed
  • 3 black peppercorns, whole
  • 1 hot pepper (optional)


  • Slice cucumbers (don’t peel) into spears or circles. Loosely fill 6 clean, hot pint jars with them. Meanwhile, bring salt, vinegar, and water to a boil. Add seasonings to each jar, then fill with brine. Refrigerate for 2 weeks before eating. They keep for several months, possibly years, in the fridge.

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