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Dill Pickles

Recipe by LindasCinema on YouTubeAdded 13 November 2026.

30 minutes to prep, 20 to cook. Crisp dill pickles made with fresh cucumbers, tangy apple cider vinegar, and aromatic dill. This no‑water‑bath method keeps the pickles extra crunchy and is perfect for preserving a summer harvest.

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Method

  1. Preheat the oven to 215°F and place canning jars and lids inside to sterilize.

  2. In a pot, combine 3 cups apple cider vinegar, 3 cups water, and the salt; bring to a boil and continue boiling for 10 minutes.

  3. Pack the clean cucumbers tightly into the warm, sterilized jars.

  4. Add a slice of onion, a clove of garlic, and 1 teaspoon of dill weed to each jar.

  5. Fill the jars with the hot brine, leaving about 1/8 inch of headspace.

  6. Wipe the jar rims with a clean rag, place the lids on, and tighten the bands.

  7. Allow the jars to cool at room temperature; they will seal as they sit.

Tips while you cook

Sterilize jars first
Preheat the oven and place jars and lids inside to sterilize before adding cucumbers.
Maintain proper headspace
Leave about 1/8 inch of headspace when filling jars with hot brine.
Cool undisturbed for seal
Allow the sealed jars to cool at room temperature without moving them.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from LindasCinema’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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