German Dill Pickles Recipe
Serves: 12 pint jars (500ml)
  • 8 lb (3.63 kg) pickling cucumbers
  • 2 liters (8 cups) water
  • 1.5 liter (6 cups) vinegar
  • 4 teaspoons salt
  • 6 tablespoons sugar
  • 12 cloves garlic
  • 12 fresh dill heads
  • 12 bay leaves
  • 24 slices horseradish root
  • 12 teaspoons mustard seeds
  • 12 teaspoons black peppercorns
  • 12 teaspoons juniper berries (I went without)
  1. Prepare pickling cucumber ahead of time as described in the blog post.
  2. In a large pot combine water, vinegar, salt, and sugar and bring to a boil.
  3. Put in each jar a dill head, a sliced clove of garlic, two slices of horseradish roots, and a bay leaf.
  4. Pack cucumbers into jars, leave a generous ½ inch of headspace.
  5. Top each jar with a teaspoon each of muster seeds, peppercorn and juniper berries.
  6. Ladle hot pickling liquid into jars to cover the cucumbers. Leave ½ inch of headspace.
  7. Wipe rim, center lid on the jar, screw band.
  8. Place jars into the canner and process for 10 minutes. Adjust to your altitude.
  9. Remove canner lid, wait 5 minutes, then remove jars, cool and store.
Recipe by Northern Homestead at