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Simply Good Dill Pickles | Sidewalk Shoes

The Best Dill Pickles!!

These Best Dill Pickles are a little spicy and oh so good! 
Course Side Dish
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 18
Calories 22kcal


  • 4 lb pickling cucumbers
  • 4 cups water
  • 3 cups vinegar
  • 12 head fresh dill plus leaves
  • 8 cloves garlic peeled (optional)
  • 8 small hot chili peppers optional
  • 1/4 cup pickling salt
  • 4 tsp mixed pickling spice


  • Scrub the cucumbers thoroughly and cut a 1/4 inch slice off the blossom end.
  • Prepare the preserving jars. (Use your canning book instructions).
  • Combine the water and vinegar in a saucepan. Bring to a boil, reduce heat, and keep at a simmer.
  • Working one jar at a time. Place 3 dill heads and some leaves, 2 garlic cloves, 2 hot peppers, 1 tablespoon salt and 1 teaspoon pickling spice in the jar. Pack the cucumbers in the jar, wedging them in (so none will float to the top), leaving 1 inch head space. Pour in the hot vinegar solution, leaving 1/2 inch headspace. Release any air bubbles, and refill leaving 1/4 inch headspace. Wipe the rims clean and seal with band and rim according to canning instructions. Repeat with remaining jars. Process the jars in a boiling water bath for 15 minutes.
  • Makes 4 1-quart jars.


The garlic and the peppers are optional, but they really do set this recipe above the rest! 


Calories: 22kcal | Carbohydrates: 2g | Sodium: 1578mg | Potassium: 151mg | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 4.3mg | Calcium: 23mg | Iron: 0.3mg