Do you have a crop of fresh cucumbers? Looking for an easy, delicious dill pickle recipe? Try this simple recipe for easy homemade dill pickles.
Homemade dill pickles is one of my family’s pantry staples. My mom made these homemade dill pickles when I was kid, and they are my favorite pickles, better than anything store bought. She would always make enough to last all winter, and every summer, she would line the pantry again.
Last year, with my mother’s assistance, I made my first batch of dill pickles, and they did not last long. This year, I decided to make a bigger batch. I planted Boston Pickling cucumbers, which are my favorite type of cucumber for pickle making.
This year’s batch of dill pickles, I had approximately 6 to 7 pounds of fresh cucumbers, which produced 16 quarts. I prefer to cut my pickles into spears when the cucumbers are a bit larger. I always gather some pickles small so that I can make smaller, whole pickles but that is personal preference.
Fresh dill is the best but in a pinch you can use some dill weed or dill seed. Growing fresh dill has always been a challenge for me, and sometimes it is not easy to find at the supermarket. Typically in preparation, we shop a few local farmer’s markets. If you buy too much, no problem, just freeze the dill until your ready to make your next batch of dill pickles.
It’s difficult to be exact but I would ensure you have at least 6 quart canning jars, usually a couple of extra just in case, and lids and rings for the jars. Prepare the jars by washing and rinsing thoroughly then fill the jars with very hot water and let them sit while you cut the cucumbers. While the pickling mixture comes to a boil, I prepare the lids. Fill a glass bowl with water and place in the microwave for 2 minutes. Carefully remove the bowl and place the lids in the bowl. The lids will be hot when placing them on the jars, so I just take a knife to lift them out of the water. When making homemade dill pickles, or really when you are canning or making jelly, ensure you wipe of the rims of the jar for a better seal.
Try these canning quart jars from Mason Jar Lifestyle
Check out this amazing canning funnel!
A canning funnel or any funnel will make the process easier. When deciding on canning jars, I prefer regular mouth to wide mouth jars, mainly as the regular mouth jars and lids are easier to find.
Since the pickling mixture is boiling hot, the jars typically seal within approximately 12 hours. The quart jars will randomly pop usually within a few hours indicating the jars are sealed. These easy homemade dill pickles are best after sitting for 2 to 3 months.
If you have an excess of the liquid pickling mixture, save it in a jar in the refrigerator. After the next cucumber picking, just heat up the mixture and follow the recipe.
I use this recipe from my mom because it is quick and easy…. of course yummy. Enjoy!
Love working with homegrown, fresh ingredients? Try out Aunt Sue’s Homemade Blueberry Bread
Easy Homemade Dill Pickles
Equipment
- 6 Quart Canning Jars regular mouth
- lids and rings regular mouth
Ingredients
- 3 to 4 pounds fresh pickling cucumbers cut in spears or whole
- 1/2 tsp alum
- 1 qt vinegar
- 2 qt water
- 1 cup canning pickling salt
- 1 bunch fresh dill
Instructions
- Prepare jars. Wash and rinse thoroughly. Fill jars with very hot water and let sit while preparing the cucumbers.
- Pack cucumbers in glass jars, tightly.
- Put a few sprigs of fresh dill in each jar.
- In a medium to large pot, bring alum, vinegar, water, and salt to boil.
- Place lids in a bowl of boiling water while waiting for mixture to boil.
- Once mixture is boiling, place a funnel in the jar and ladle mixture into jars. Fill jars to the neck.
- Clean the rims of the jar. Place on lids and tighten rings.
This article contains sponsored links.
No Comments