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Quick and Easy Dill Pickles

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Recipe - Quick and Easy Dill Pickles

From The Hamilton Beach Test Kitchen

Added by Laurie


  • 3 ½ cups water 
  • 3 ½ cups white vinegar 
  • 2 to 3 tablespoons kosher salt 
  • 2 to 3 tablespoons sugar 
  • 2 tablespoons pickling spice, divided 
  • 6 bay leaves 
  • 6 sprigs fresh dill 
  • 3 cloves garlic, peeled and halved 
  • 16 small English cucumbers, cut lengthwise into fourths 
  • 6 heat-seal bags 


  1. In a 2-quart saucepan over medium heat, bring water, vinegar, salt, and sugar to a rolling boil. Cool to room temperature. 
  2. To each bag, add 1 teaspoon pickling spice, 1 bay leaf, 1 sprig dill, and ½ clove garlic. 
  3. Divide cucumber spears between bags. Pour water mixture evenly between bags. 
  4. Using a vacuum sealer with Wet Vac & Seal feature, seal each bag. 
  5. Refrigerate bags up to 3 months. 

Serves: 32 (2 spears each)

TEST KITCHEN TIP: Stand bag up on counter vertically to eliminate air bubbles. If necessary, rest bag in an open kitchen drawer in order to keep it upright. For best results, use Hamilton Beach Easy Fill Vacuum Sealer bags and do not exceed MAX LIQUID FILL line (approximately half full). 


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