Easiest Dill Pickles You'll Ever Make
Delicious, Too!
This is another old recipe, very fast and easy.
You will need:
cucumbers, about 4" long or "whole pickle" size
salt
fresh heads of dill or dill seeds
garlic, optional
vinegar, 5%
sterilized quart mason jars and lids
Pick your cukes and wash them in cool water. Use only blemish-free cukes.
Make a salt brine with a ratio of 1 cup salt to 1 gallon boiling water. Pour over clean cukes. Leave these to soak in a cool place for 8 hours or overnight.
Drain and rinse the cukes. Allow them to drain completely; sometimes I spread them out onto clean dishtowels while I prepare the jars.
Into each sterilized jar, place one clove of garlic, crushed or whole (optional, and adjust the amount to your taste preference).
Pack the cukes into the jars, about half full, then add two dill heads or 1 tablespoon of dill seed to each jar. Finish packing the cukes, making sure there is some headroom at the top.
Heat vinegar to boiling. Pour to cover pickles in jars, leaving 1/4 inch space from lip. Seal with lids and rings. Slip a table knife between cukes to release trapped air bubbles.
Process in hot water bath for 10 minutes. Begin timing when water returns to boil after adding jars.
Allow jars to cool away from drafts. Let these pickles sit for 2-3 months before eating. The longer they sit, the better the dill flavor will be.
The original recipe called for a pea-sized lump of alum, which of course has the active ingredient aluminum. Since aluminum is now considered a health hazard, it should be left out of pickle recipes. Its purpose was to make the pickles crisper.
Published by Fern Fischer
I keep busy with organic gardening and living green, including healthy cooking with garden goodies. I enjoy writing about all of these, but my special interest is quilting, vintage quilts and textiles and re... View profile
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21 Comments
Post a CommentI think I'll go dill shopping.
I've always thought it would be great to make my own pickles! I didn't know about the alum. I think the commercial brand - Claussen's - claims they do not cook their pickles. They are always crisp. Vlasic has this ad with the stork where the pickled sounds like a railroad train crash and it's supposed to be a snap from crispiness, but their pickles are soggy and flexible - cooked! You must be an excellent "chef" if you even make your own pickles. I admire someone like that.
This sounds even easy enough for me to do!
Sounds so easy. thanks.
Yummy! One year I planted my cukes too close to my pumpkins. What I got were cross bred cuke-kins. They were a bit larger than the other cukes, and had a tint of orange on the peel. I picked them anyway and pickled them with all the others. I tasted it and it was the best pickle I ever had! The flesh was a slight peach color and was extremely yummy. I might 'accidentally' do it again next year!!
I really ought to try to make Dills. I love Claussen's whole dills. The trouble is, so many pickles taste like Vlasic. Vlasic does the commercial with the stork who makes the pickle go CRUNCH. What a joke! Vlasic pickles are rubber. It's Claussens that are crisp.
i love pickles/ thanks for this
Bookmarking it also - am going to have to try this one, love dill pickles.
Im going to book mark this one
Great instructions.