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Example of how garlic dill pickles, 750 ml jar arrives
How it arrives, in the jar. Example photo.
Garlic Dill Pickles, 750 mL jar, an example of the dish
How it looks on the table. Example photo (Camila Mofsovich / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Garlic Dill Pickles, 750 mL jar

Crisp cucumbers, garlic and fresh dill in a tested vinegar brine, water-bath canned.

  • Vegan
  • Gluten-free recipe
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby Hearth & Jar

Made by Dana

Hearth & Jar · Riverdale and the Danforth · Home kitchen

“I put up pickles each August when the cucumbers come in at the farmers' market. I follow a tested recipe exactly, because that is what makes them safe to share.”

Dana bakes a weekly sourdough and puts up preserves from Ontario fruit and vegetables every season. Everything is made in small batches from recipes she has used for years, and every jar is labelled with the day it was made.

See everything Dana makes

The recipe

How Dana makes it. 45 min active, 15 min processing, plus cooling.

Ingredients

  • 600 g fresh pickling cucumbers (about 8 to 10 small), 10 cm or shorter
  • 175 mL white vinegar, at least 5% acidity
  • 175 mL water
  • 1 tbsp pickling salt (no anti-caking agents)
  • 3 cloves garlic, peeled
  • 2 large heads of fresh dill, or 4 sprigs
  • 1 tsp mustard seed

Method

  1. 1Wash the jars, lids and rings in hot soapy water. Heat the jar in simmering water until ready to fill. Use a new lid.
  2. 2Wash the cucumbers well and cut off 2 mm from the blossom end, since it holds enzymes that soften pickles. Chill in ice water for an hour if you have time.
  3. 3In a pot, bring the vinegar, water and pickling salt to a boil.
  4. 4Put the garlic, dill and mustard seed in the hot jar. Pack the cucumbers in snugly, standing upright.
  5. 5Pour the hot brine over the cucumbers to leave 1.25 cm (1/2 inch) headspace. Run a clean non-metallic tool around the inside to release bubbles. Top up with brine if needed.
  6. 6Wipe the rim, centre a new lid on the jar and screw the ring on until fingertip-tight.
  7. 7Process in a boiling water canner, with water covering the jar by at least 2.5 cm, for 15 minutes once the water is at a full rolling boil.
  8. 8Turn off the heat, wait 5 minutes, then lift the jar out and leave on a towel 24 hours without touching. Check the seal: the lid should not flex when pressed. Label with the date.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch HJ-2102

Garlic Dill Pickles, 750 mL jar

Ingredients: Pickling cucumbers, vinegar, water, garlic, dill, pickling salt, mustard seed.

Contains: mustard

Net weight
950 g
Portions
8
Jarred on
Oct 20, 2026
After opening
Refrigerate

Prepared by
Hearth & Jar
Riverdale and the Danforth, Ontario
Home kitchen

Cool and dark

Allergens and diet

Contains: mustard

This kitchen also handles wheat, milk, tree nuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Opening and storing

Store unopened in a cool, dark place; refrigerate after opening.

Leave the sealed jar for at least 4 weeks for the flavour to develop. Chill before opening if you like crisp pickles. Serve straight from the jar with sandwiches, burgers or cheese. Once opened, keep refrigerated with the cucumbers under the brine.

Keeps: Unopened, in a cool dark cupboard: 12 months. Once opened, refrigerate and eat within 1 month. Discard any jar with a bulging lid, spurting liquid, mould or an off smell.

Packaging

Returnable glass jar

Bring the jar back at your next pickup and the cook credits your deposit.

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