Jungle Farm Dill Pickles


Did you Know?

The Jungle Farm is 120 years old?! The farm celebrated its 100th year of the Quantz family continuously farming the land in 1997.

So how did it all begin? In the late 1800’s, Jacob Daniel Quantz pioneered west from Ontario to Alberta. In 1897, Jacob and his wife, Sophie, bought and named The Jungle Farm and homesteaded a quarter NE of the current farm.

21 years ago, Leona, with her husband Blaine Staples returned to the family farm and began farming at The Jungle Farm. They chose to expand the farm into strawberries and vegetables to complement the grain farm. We here at the Calgary Farmers’ Market think that was a very smart decision because they grow the best strawberries around, and their vegetables are pretty outstanding too!

Homemade pickles in brine with garlic, dill and horseradish

Leona recently joined us to teach a pickle making class and shared with us the recipe they use at the farm. Ever enjoyed their prepared pickles from the market? Well, we want to share that very recipe with you!

You will need:


Jungle Farm cucumbers, pickling size

Fresh Dill




12 cups water

1/2 cup coarse salt

2 cups vinegar



Sterilize jars. Stuff jars with cucumbers. To a pint jar, add 1 dill head and 1 garlic clove. Combine brine ingredients and bring to a boil. Pour brine into already stuff jars, leaving headspace at the top. Seal jars. Process in a hot water bath for approximately 5 minutes for pints (10 minutes for quarts) or until the cukes turn color, losing their bright green color.

*If you’re using quart size jars, add 2 dill heads and 2 garlic cloves.


21 quart canning pot

jar lifter


lid lifter


Did you know that Tool Shed by Poppy Innovations offers canning kits? Stop by their shop in aisle 2 to explore all of their preserving tools.


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