Dill pickle

Dill pickle

Assorted vegetables pickled in Dill seed and Apple cider vinegar


  • 300 g Mini Cucumber ( cut into 2 cm fingers)
  • 300 g Sweet baby peppers (cut into rings)
  • 3 red Chillies (cut into thin rings)
  • 50 g Onions (coarsely chopped)
  • 20 ml Garlic (chopped)
  • 15 ml Dill seeds
  • 10 ml Kosher salt
  • 375 ml Apple cider vinegar
  • 375 ml Water


  • Prepare all the vegetables.
  • Mix the vinegar, water, salt, Dill seed, and garlic.
  • Add all the vegetables and mix.
  • Spoon into jars making sure to get more or less the same amount seeds and garlic in each jar.
  • Tap lightly on counter to remove air bubbles. Fill to the rim with liquid and close tightly.
  • For longer storage, place the jars in a boiling pot of water to can them. When the water comes        back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids        pop down; if they do not, refrigerate those pickles and eat them first.With this step done it will last a week on the shelve unopened and 2 weeks in the refrigerator after opening


Written by:  - Updated 9 Oct, 2019  
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