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How to Make Dill Pickles

By on July 19, 2012

In this video, Wendy Van Wagner & Joe Meade of In the Kitchen Cooking School show you how to make and can dill pickles.

  Comments (2)


I appreciate all the videos you guys make and how clear and useful they are! I did want to tell you that I followed the dill pickle recipe and the pickles came out very soggy. After consulting several other recipes, I believe the time you say to cook them (30 minutes) is WAY too long. The spices were very good, though, so we are going to try a 5 minute cooking time on our next batch and hopefully the pickles will be crisp.

Posted by Corie Ralston on Aug. 22, 2012 at 7:14:55 PM


The Ball Blue Book (the bible for most canners) says hot pack “bread and butter” pickles for 10 minutes and “dills” for 15 minutes. I have only pickled beets, but this year I am going to pickle cukes “kosher-style” because I enjoy the added hottness. Ball also recommends cutting off the blossom end. THAT is good to know, cuz I didn’t know it. :{)

Posted by Jeff Martin on Jul. 20, 2013 at 11:22:20 AM

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