• Sterilize the washed glass jars and lids in boiling water for at least 10 minutes. Carefully remove.

Hamburger Pickles

• Wash and rinse your cucumbers. Remove the ends off your cucumbers and slice into ¼" thick round pieces.
• Place fresh dill, a Blackcurrant Leaf, garlic cloves, onion slice, peppercorns, Bay Leaf into the bottom of the jars. Pack in the cucumbers tightly.

Pickle Spears

• Wash and rinse your cucumbers. Remove the ends off your cucumbers and slice the cucumbers in half lengthways and then in half again, making cucumber spears. Thicker cucumbers will need to be cut into thirds.
• Place fresh dill, a Horseradish Leaf, garlic cloves, peppercorns, Bay Leaf into the bottom of the jars. Pack in the cucumbers tightly. Add a chili pepper if you like it spicy.

Classic Dill Pickles

• Wash and rinse your cucumbers. Remove the ends off your cucumbers.
• Place fresh dill, a Horseradish Leaf, garlic cloves, peppercorns, Bay Leaf into the bottom of the jars. Pack in the cucumbers tightly and add carrot slices between the gaps. Add extra dill and garlic throughout.

Pickling Brine

• Bring the water, pickling salt, sugar and vinegar to a rolling boil.
• Pour the boiling brine over the cucumbers, filling up the jar leaving a ½ inch gap from the top. Close the lids tightly.

Water Canning Pickles

• Place the jars in the boiling water bath ensuring the lid is covered. Full canning recommendations from the USDA can be found here. Keep the pickles in the water bath (fully submerged) for 15 minutes before carefully removing and placing upside down on the countertop until fully cool.
• The jar should be sealed and ready for storing in your pantry. If the top of your lid still pops, then the seal did not take, so keep refrigerated and enjoy your pickles within a month.