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Dill Pickles

Recipe by Terri McCarty, Cincinnati, Hamilton

First place, 3303, Class No. 1, 2016 | Baking Temperature: Boiling water bath | Baking Time: 20 minutes | Yield of recipe: 8 pints


  • 18 to 20 cucumbers, 3-4 inches long
  • 8 heads fresh dill seed
  • 2 tsp dried dill weed
  • 4 tsp mustard seed
  • 1 generous tsp Ball brand Pickle Crisp
  • 2 cups white vinegar
  • 4 cups water
  • 2 tbsp pickling salt


  • Scrub cucumbers and cut into spears. Pack into 8 hot pint jars.
  • To each pint, add one head of dill seed, 1/4 dried dill weed, 1/2 tsp mustard seed, and 1/8 rounded tsp of Ball Pickle Crisp over the top of the cucumber spears.
  • Prepare the brine by combining vinegar, water, and pickling salt; bring to a boil.
  • Ladle hot brine over cucumbers and spices, filling jars to within half-inch of top. Adjust two-piece lids.
  • Process in boiling water bath for 20 minutes (begin timing as soon as jars are placed in water).
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