Summer on the homestead is full of little blessing the morning sun warming the garden, the scent of fresh cucumbers, and the quiet satisfaction of turning a basket of harvest into something that will last for months. There’s so much joy in pickling: the snap of a cucumber, the tang of dill and garlic, and the anticipation of opening a jar in the dead of winter to taste summer all over again.

This week, I’m sharing two favorite ways to make dill pickles: sun-pickled cucumbers, which are light, tangy, and fridge-ready, and classic water bath dill pickles, perfect for storing in the pantry. Both capture the season in a jar and are simple enough to enjoy as part of your homestead routine.

Dill Sun Pickles (Quick & Easy Sun-Pickled Cucumbers)

Servings: About 24 servings (2- 1/2 gallon jars)
Prep Time: ~15 minutes
Resting Time: 1-3 days in the sun, plus chilling

Ingredients:

• 6 ½ cups water
• 3 ¼ cups white vinegar
• ⅔ cup canning salt
• 4–6 garlic cloves (adjust to taste)
• 10 pickling cucumbers (sliced or speared)
• 4 large heads fresh dill
• 3 tbsp of pickling spice
• Optional: jalapeño or onion slices

Instructions:

1. Sterilize jars & lids – Wash quart jars and lids in hot water, then rinse thoroughly.
2. Make the brine – Combine water, vinegar, and salt in a large bowl or gallon jar. Stir until the salt fully dissolves.
3. Layer the jar – Add a dill head and some garlic to the bottom of each jar. Pack with cucumber pieces (slices or spears), layering in more dill, garlic, and optional onion/jalapeño. Repeat until the jar is nearly full.
4. Add the brine – Pour the mixture over the cucumbers, filling to just below the lid. Optional add cabbage leaf to keep pickles submerged in brine.
5. Sun bath – Seal jars, mark the date, and place them outdoors in the sun for 1-3 days. Shake gently once each day.
6. Chill & enjoy – After sunning, move jars to the refrigerator. Let rest at least several hours before tasting. Keep chilled to maintain crunch.

Notes & Tips:

• If cucumbers are not freshly picked or firmness is a concern, soak in ice water for 1 hour to re-crisp before starting.
• The sun helps bleach the skins and soften them; you’ll get nearly translucent, thinner-skinned pickles—but refrigeration works too if sun isn’t available.
• Avoid opening jars during the sun-resting period to reduce contamination risk; only open when you plan to eat the contents within a week.
• These pickles can last through the season if kept in the fridge, often made in summer and enjoyed until fall.

Kosher Dill Pickle Spears

Makes: About 4 pint jars
Prep Time: 20 minutes
Processing Time: 15 minutes

Ingredients:

• 2 ½ lbs. 3–4 inch pickling cucumbers
• 2 ½ cups water
• 2 cups white vinegar
• ¼ cup sugar
• ¼ cup pickling salt
• 4 cloves garlic
• 4 small bay leaves
• 12 dill sprigs
• 2 tsp yellow mustard seeds
• 4 small hot peppers (optional for spicy version)

Instructions:

1. Prepare the cucumbers: Wash cucumbers thoroughly. Trim 1/16 inch off the blossom end of each cucumber; trim stem ends so cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
2. Prepare the brine: Combine water, vinegar, sugar, and pickling salt in a small stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar and salt. Reduce heat and simmer for 5 minutes.
3. Pack the jars: Place 1 garlic clove, 1 bay leaf, 3 dill sprigs, ½ tsp mustard seeds, and 1 hot pepper (if using) into each hot pint jar. Pack cucumber spears into jars, leaving ½ inch headspace.
4. Add the brine: Ladle hot brine into jars over cucumbers, maintaining ½ inch headspace. Remove air bubbles, wipe jar rims, and apply lids and bands.
5. Process the jars: Place jars in a boiling water canner. Process for 15 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand in the hot water for 5 minutes.
6. Cool and store: Remove jars from canner and let cool completely. Check seals; lids should not flex when pressed. Store in a cool, dark place for up to one year.

Note: For added crunch, consider using Ball® Pickle Crisp granules as directed on the package.

🧂 Preserving the Season

Whether you choose the gentle sun method or the tried-and-true water bath, pickling cucumbers is a celebration of summer’s harvest. There’s something magical about lining jars on the counter, filling your kitchen with the scent of vinegar, dill, and garlic, and knowing that months from now, you’ll open a jar and taste the very essence of the season.

Pickles are more than just food—they are a slow, joyful rhythm, a little ritual that connects us to the land, the garden, and the warmth of summer days.

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🎥 Watch the Process

For a visual guide on making these dill pickles, check out our latest video:

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Preserving the harvest feels extra special when you have the right tools by your side. Over the years here at the homestead, we’ve found a few must-have canning essentials that make the process easier, safer, and more joyful.

If you’re ready to stock your kitchen with trusted gear, you can find everything we recommend in our curated Amazon Influencer Shop — each item selected with care, just like the jars on our shelves.

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