Make dill pickles fresh from the cucumbers in your garden or from the farmers market. This recipe is quick and can be stored in your refrigerator for up to a month. It is tempting to try your pickles right away, put them in the fridge and wait 24 hours. This recipe makes 2 Mason jar quarts.



  1. Wash all vegetables and jars thoroughly.
  2. Slice cucumber ends off to discard them and then cut into either spears or thin rounds.
  3. Add 2 cloves of garlic, 2-4 sprigs of dill (if you have dill seed or dill weed this will also work substitute accordingly), and 1 tsp of peppercorns to the Mason jars.
  4. Pack Mason jars with cucumbers.
  5. Boil the water, vinegar, salt, and sugar stirring often
  6. Let the brine cool then pour into the jars on top of the vegetables.
  7. Put into the refrigerator after the jars have cooled
  8. Wait at least 24 hours and enjoy!