Sweet Dill Pickles for Kids



A quick refrigerator brining method ensures that these pickled veggies are extra-crunchy – there’s no boiling of water needed!


  • 2 pounds firm pickling cucumbers
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1/2 cup sugar
  • 2 teaspoons coarse salt, such as kosher
  • 2 teaspoons dill seeds
  • 1 teaspoon black peppercorns
  • 2 cloves garlic, peeled and smashed
  • 8 sprigs fresh dill


1.  Scrub the cucumbers and trim the ends.  Cut each cuke lengthwise into eight spears.  Evenly distribute the spears in a 2 quart-size or 3 pint-size canning jar, packing them snugly.

2.  In a medium saucepan, combine the vinegar, water, sugar, salt, dill seeds, and peppercorns.  Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt and sugar have dissolved (about 8 minutes).  Remove the pan from the heat and add the garlic and dill.  Let the brine cool for 10 minutes.

3.  Strain the brine through a mesh sleeve into a liquid measuring cup, reserving the herbs, garlic, and spices.  Cover the cucumbers in the jars with the brine, leaving about 1/2 inch of headspace.  Add the reserved seasonings.  Put on the caps and gently shake the jars to distribute the contents.

4.  Refrigerate pickles overnight, they can be kept refrigerated up to one month.


Note:  You can use the same recipe for pickling green beans or baby carrots.  Blanch two pounds of either veggie (2 minutes for beans, 4 for carrots) then proceed with the recipe above from step 2.


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