the life and times of J T Frey

Dill Pickles

The plain dill pickle. No garlic or spices here, just a plain dill pickle, like what you'd get on a McDonald's hamburger. Heinz used to make these, but no more. Mt. Olive makes them, but few stores carry them. You can find dozens of varieties of kosher dill, but if you want a plain dill it's up to the DIY pickle-maker.

I like to use freshly-sliced onion every now and then: the pickled onion slices taste great on smoked pulled pork sandwiches. That is they in the jar on the right; the jar on the left doesn't have the brine poured over it yet.


  • 3 cups water
  • ½ cup distilled white vinegar
  • 50 g fine sea salt
  • 2 tbsp dried chopped onion or ½ cup freshly-sliced sweet onion
  • 4 tbsp whole dill seed
  • 2 drops green food color
  • 4 drops yellow food color

Combine all but the food color in a sauce pan (if using freshly-sliced onion, do not add to the liquid). Bring to a boil then reduce heat and simmer for 10 minutes.

Prepare enough cucumbers (slices, spears) to pack two quart canning jars (mix the freshly-sliced onion in with the cucumber if not using dried chopped onion). Pour hot brine through a straining sieve into jars. Tighten lids on jars and refrigerate for at least one week before eating.

Written by Jeff Frey on Saturday July 28, 2018
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