Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Dill Pickles

My oldest daughter Amy has fully embraced gardening and then canning her garden produce, making pickles, relishes, beans, salsa, tomato sauces and jams. The recipe I am sharing with you today comes from the book Saving the Seasons, written by Mary Clemens Meyer and Susanna Meyer and published by Mennomedia , also the publisher of our cookbooks. It is wonderful to be on the receiving end of her labour of love. Delicious!!

  • 8-10 small pickling cucumbers (about 3 pounds / 1.5 kg)
  • 2 cups / 500 ml white vinegar
  • 2 cups / 500 ml water
  • 2 tablespoons pickling salt
  • 4 sprigs fresh dill or 4 teaspoons dill seeds *
  • 2 teaspoons mustard seeds
  • 4 small cloves garlic *
  1. Cut a thin slice from the ends of each cucumber. 
  2. Combine vinegar, water and salt in a sauce pan and bring to a boil.
  3. Place 1 sprig of fresh dill in each jar (or 1 teaspoon dill seeds), as well as 1/2 teaspoon of mustard seeds and 1 clove of garlic. Pack the jar with cucumbers.
  4. Boil the vinegar and water and pour over the cucumber leaving a 1/2 inch headspace. 
  5. Process the jars in a water bath, boiling the 1 pint / 500 ml jars for 10 minutes and the 1 quart / 1 L jars for 15 minutes. 
  6. This recipe makes 4 pint jars. 
* Amy added more garlic and dill than the recipe suggested for added flavor.


  1. Sounds delicious, just like my Oma's!

  2. I love eating pickles specially with rice it tastes great.Thanks for sharing the recipe of the pickle.No doubt home made pickles are way better than the ready made one.


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