Skip to main content

Print This Recipe

Classic Dills

  • Servings:

    Serves 10 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    10 minutes


These everyday pickles are a great snack, and the tangy, salty crunch makes lunches taste that much better. The recipe easily doubles for a crowd.
5 each pickling cucumbers
3 tablespoon Kosher salt
1 each Dill frond
2 each Garlic cloves, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon Celery seeds
1 teaspoon Mustard seeds
3/4 cup cider vinegar
3/4 cup Water
Classic Dills


1. Trim the ends off each cucumber. Quater each cucumber lengthwise. In a large non-reactive bowl, toss cucumber spears with 2 Tbsp. of the salt. Cover and refrigerate for 2 hours. Rinse salted cucumbers several times and pat dry.
2. Add dill, garlic, peppercorns, celery seeds, and mustard seeds to a clean 1-quart container. Pack in cucumber spears, cutting some in half widthwise to fit.
3. In a small saucepan, heat vinegar, water and remaining 1 Tbsp. salt over high heat. Bring to a boil and stir to dissolve salt. Pour hot brine over cucumber spears.
4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.
Source: Hannaford fresh Magazine, September - October 2008


Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 33 kcal (2%)
Calories from Fat 54
Total Fat 6 g (9%)
Saturated Fat 6 g (30%)
Cholesterol 0 n/a
Sodium 2104 mg (88%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 6 g (24%)
Protein 6 g (10%)
Vitamin A 171
Vitamin C 10 mg (11%)
Calcium 36 mg (3%)
Iron 8 mg (44%)