Whole Dill Pickles

These pickles have a mild, tasty flavor, echoing the subtle sweetness of the apple cider vinegar.

Serves: 8Hands-on: 15 minutesDifficulty: Easy

Serves: 8


  • 6 Tbsp. kosher salt
  • ½ gallon water
  • 1 cup raw apple cider vinegar, plus extra as needed
  • 4 lbs. small pickling cucumbers
  • 1 cup fresh dill
  • 2 Tbsp. black peppercorns
  • ½ cup pickling spice blend
  • 1 Tbsp. minced garlic


  • Make the brine by dissolving the salt in a half gallon of water. Stir in the apple cider vinegar.
  • Mix the whole cucumbers with the dill, peppercorns, pickling spice blend, and minced garlic. Place mixture into a glass 1 gallon jar.
  • Pour the brine over the cucumbers. Add more apple cider vinegar and fill to the top of the jar. It may take up to an extra ½ cup of vinegar. Make sure all cucumbers are covered in brine.
  • Place the jar of cucumbers in the refrigerator and let sit. They will be ready to eat after 2 days. They become more sour after 1–2 weeks.