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“This is my parents' family recipe, which has been a family favorite for years. It's amazing with almost any type of veggie (beans, onions, carrots, celery, etc.) Cucumbers are also great but a little on the sweet side.”
8 Quarts

Ingredients Nutrition

  • Jar Fillings
  • 3 lbs mixed vegetables (Onions, carrots, beans, cauliflower, jalapenos, celery, etc.)
  • 3 heads garlic (or more if they are small heads)
  • 16 dried arbol chiles
  • 8 heads fresh dill
  • 12 cup sugar
  • Brine
  • 3 quarts water
  • 1 12 quarts white vinegar
  • 1 cup pickling salt


  1. The water bath method is recommended for processing the pickles. Ensure all directions are followed for the cooker manufacturer. You will need 8 quart size canning jars with lids and rings (the recipe can be scaled up as needed).
  2. Add 2 garlic cloves, 1 head of dill, 2 chili peppers, and 1 tbsp of sugar per jar. The rest of the jar should be packed tightly with vegetables of your choice.
  3. Combine all the brine ingredients (water, vinegar, and salt) in a non-reactive pot and bring to a boil.
  4. Fill the jars with hot brine, then apply lids and immediately (but safely) move the jars to a water bath. Process per FDA recommendations for preserving the chosen vegetables in a water bath. Our family processes for 10 minutes, ensuring the water is returns to a boil between batches.
  5. Pickles are ready to enjoy as soon as they are cooled, and will last many months in the pantry.

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