Enjoy 20% off your entire order when you buy 4 or more products ( use discount Code: MEMORIALDAY , at checkout )

Free shipping on all orders within the US.

Your cart

Your cart is empty

Dill Seed Pickles


  • 2 tablespoons dill seeds
  • 4 cups water
  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar (optional, for a slightly sweet brine)
  • 4-6 cloves garlicpeeled and smashed
  • 1 teaspoon black peppercorns
  • 4-6 sprigs fresh dill (optional, for additional dill flavor)
  • 4 medium cucumbers (pickling cucumbers preferred), sliced into spears or rounds
  • 1 medium onion, thinly sliced (optional)
  • 2 teaspoons mustard seeds (optional, for a bit of spice)


  1. Prepare the brine: In a large saucepan, combine water, white vinegar, kosher salt, sugar (if using), and bring the mixture to a boil. Stir until the salt and sugar are completely dissolved.
  2. Add flavorings: Add the dill seeds, garlic cloves, black peppercorns, and mustard seeds to the brine. Reduce the heat and let it simmer for a few minutes to infuse the flavors.
  3. Pack the jars: Evenly distribute the cucumber slices and optional onion slices into the sterilized jars. Tuck the fresh dill sprigs among the cucumbers if using.
  4. Pour the brine over the cucumbers: Carefully ladle the hot brine into the jars, making sure the cucumbers are completely submerged while still leaving about a half-inch of headspace at the top of each jar.
  5. Seal the jars: Tighten the lids on the jars. Allow them to cool to room temperature.
  6. Refrigerate: Place the sealed jars in the refrigerator. Let them sit for at least 48 hours to pickle properly, though waiting a week will enhance the flavor even more.
  7. Enjoy: Open a jar and enjoy your homemade dill seed pickles as a crunchy snack, alongside sandwiches, or as part of a salad.
    Dill Seed Pickles
    Previous post
    Next post