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Homemade Cold Packed Pickles


The Gourmandize Team

"I got this recipe from a friend's mother and changed a couple things to suit our family's tastes. They are sort of sweet, sort of tangy and very good! Very similar to Polish Dills." -DeeBee

Rate this recipe 4.2/5 (38 Votes)


  • Cucumbers (seeded and sliced into wedges -- do not peel)
  • 2 1/2 cups vinegar
  • 1 cup cold water
  • 1/2 cup coarse salt
  • 2 cups sugar
  • 2 tbsp mustard seed
  • Fresh dill sprigs
  • Garlic cloves (crushed)


Servings 3
Level of difficulty Easy
Preparation time 60mins
Cost Budget Friendly


Step 1

Wash and prepare cucumbers, cutting them into wedges and removing the seeds.
Place a clove of garlic and a sprig of dill into each of the three clean, sterile quart jars and then pack the cucumber wedges into the jars.

Step 2

Combine the remaining ingredients and let set in a bowl at room temperature until salt is dissolved, about 30 minutes. Pour brine over pickles and seal jars. (Do not heat the brine before adding to the jars!)

Step 3

Refrigerate or store in a cellar or cold room. Wait at least 1 week before opening (two weeks is best).


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