Fresh Dill Pickles

  • Prep Time5 mins
  • Total Time1 hr 10 mins
  • Makes1 Jar of Pickles
Fresh Dill Pickles

Recipe by Eshun Mott, Photo by Jodi Pudge


  • 1 cup white vinegar

  • 1/2 cup water

  • 1 tbsp granulated sugar

  • 1 tbsp kosher salt

  • 2 tsp chopped garlic

  • 1/2 tsp black peppercorns

  • 1/2 tsp coriander seeds

  • 1/2 tsp fennel seeds

  • 5 small cucumbers, scrubbed (about 400 g)

  • 1/4 cup dill sprigs


  • Combine vinegar, water, sugar, salt, garlic, peppercorns, coriander and fennel seeds in a medium saucepan and bring to a boil, stirring until sugar and salt have dissolved. Remove from heat, transfer to a measuring cup and place in the refrigerator for 30 min or until cooled to room temperature.

  • Cut cucumbers in half lengthwise, then quarter each half to make spears. Pack into a 650-mL jar along with dill sprigs, and pour in vinegar mixture. Make sure cucumbers are fully submerged (you can add a little extra water if needed).

  • Let stand in the refrigerator for 1 hr or overnight to pickle. Pickles with last about 2 weeks in the fridge.

Nutrition (per serving)

Protein 0g, Carbohydrates 3g, Fat 0g, Fibre 0g, Sodium 102mg.