Old-Fashioned Dill Pickles



  1. Soak your cucumbers in a bath of ice water for at least 30 minutes. (If your cucumbers are fresh from the vine you may skip this step.)
  2. Pat the cucumbers dry. Cut off any of the vine that may remain attached to the cucumber.
  3. Pack them into the jar(s). If you are using larger cucumbers slice into spears (wedges).
  4. Add the spices, dill and leaf (tea) if you are using.
  5. Mix the salt and water together. (optional, heat the water on the stove and stir the salt in until dissolved. Allow to cool.) Pour the salt brine over the cucumbers.
  6. The cucumbers need to be submerged at least 1-inch bellow the brine. You can cover them with plastic wrap, fill a plastic zip-lock bag with small stones or marbles or a sterilized rock to keep the cucumbers submerged.
  7. Screw on a lid or loosely cover with a cloth depending on your jar or crock.
  8. Leave in a dark place for up to two weeks.
  9. Transfer to the fridge or cold storage like a root cellar (some day....sigh). They will last for at least 9 months if you have that much self-control.

Recipe by Nourishing Simplicity at