The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Davis’ Dill Pickles


5 pounds small pickling cucumbers (3-4 inches in length)

5 whole cayenne peppers

5 bunches dill, the flower head gone to seed

2 ½ teaspoons dried dill seed (optional)

1 ½ quarts water

½ cups kosher salt


  1. Sterilize jars.
  2. Pack each jar tightly with whole or sliced cucumbers, one cayenne pepper, one bunch dill, and ½ teaspoon dried dill seed.
  3. Boil water and salt and pour hot liquid into pack jars so cucumbers are covered completely. You might need to wait a minute for the liquid to bubble down and all the air to escape.
  4. Top with rings and lids and immediately tighten. After a few minutes, check to see if you can tighten lids a bit more.
  5. Let cool and wait for the pop of the lids sealing. Store in cool, dark place for approximately 3 months or until the pickles change color.
Print Recipe