In Season: Traditional Dill Pickles
Super crispy pickling cucumbers are reaching their peak season at the markets right now, place an order with your favourite farmer via VFM Online Orders so you don’t miss out!
This classic canning recipe comes from the Forstbauer family – their farm has pickling cukes, dill weed, and garlic all available for pre-order, with pickup at the Trout Lake, West End and Kitsilano markets.
Pickling cukes are also available from One Love Farm, Fractal Farm, Crisp Organics, Langley Organic Growers, Mandair and Taves Family Farm and many more! Find these vendors and products using our Product/Vendor Search Tool.
Traditional Dill Pickles
This recipe can be used as a base for other delicious variations, like Spicy Pickles and Pickle Spears. It’s also the recipe Forstbauer use for the pickles they sell at market – give it a try yourself!
- 1 lb cucumbers per litre jar
- 1 head of dill weed per jar
- 1 clove garlic per jar
For the brine, quantities will depend on the jar and cucumber size
- 1 part white vinegar
- 4 parts water
- 1/4 part pickling salt (not iodized)
- Into each clean jar place one head of dill flower side down, and one clove of peeled garlic – add more as desired
- Stuff the cukes into the jars. Start with 4-5 bigger cukes and arrange them in a ring on the bottom, then lay smaller cukes on top to fill the jar. Be sure to leave 1″ of head space
- Make the brine by boiling together white vinegar, water and salt
- Begin heating water bath canner and lids per manufacturer instructions
- Pour boiling brine into stuffed jars, leaving 1″ head space (usually this is the depth of the neck of a wide mouth mason jar)
- Wipe rims with a very clean damp cloth, and affix lids and rings.
- Place the jars in the water bath canner and adjust water depth to cover jars by 1″. Bring water to a boil, allow to boil for 3 minutes then remove the jars.
- Allow the jars to cool for 24 hours then check to see if the lids are sealed (any jars that are not sealed can be safely stored in the refrigerator, jars that are sealed are shelf stable)
- Store for 4 weeks, then enjoy!
*For spicy dills add a hot pepper! Carrots are also a beautiful addition.
*Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them.