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non-fermented pickles

Small or lengthwise cut cucumbers: (I place cucumbers in a large container of hot water to speed up the process)

¼ c. lemon juice or 2 t citric acid crystals

1 ½ T salt

2 cloves garlic

1 grape leaf (opt.)

2 T dill seed or 2 heads fresh dill


Place the grape leaf in the bottom of the canning jar. Pack in the cucumbers and garlic tightly. Add the dill seed, salt and lemon juice on top. The cucumbers should not come above the neck of the jar. Fill the jars with very hot water up to the neck. Cap with a new canning lid and screw the ring on firmly, but not as tightly as you can. Boil the jars in a hot water bath for 15-20 minutes. (Start timing when the water bath starts boiling.) Cool the jars on a towel, check to be sure they are sealed, and store with the canned goods).

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