My garden is over run by cucumbers –in fact, we have a total cucumber infestation, so I am busy pickling away. This recipe for Homemade Dill Pickles is one of my favorites. The recipe is based on one from Carol Gold, mother of my good friend Susie Gold, and it is a classic!
The jar in the photo above is actually a half quart
. The key in making this recipe is to scale it up so that you can do lots of jars of pickles at once, kinda factory like, and keep the ratio of pickling water as below — 1 tablespoon salt for every cup water. We make a huge batch and then make more as we go.
Dill Pickles
Ingredients
- 6 small gherkin cucumbers, or 1-2 large cucumbers, sliced into spears, whole
- 2 cloves garlic
- 2 bay leaves
- 2 tablespoons dill, fresh and finely chopped
- 3 tablespoons celtic sea salt
- 3 cups water
Instructions
- Wash cucumbers and place in a wide mouth one quart mason jar
- Place garlic, bay leaves and dill in jar with cucumbers
- Close jar and let sit for one hour
- Mix salt and water together
- Fill jar containing cucumbers and seasoning to the top with salt water mixture
- Cover jar and let sit in a cool place for 7 days
- Serve
- Store in fridge after opening
UPDATE: Due to a few questions from some of the commenters below I wanted to point out that this recipe uses the brining method for pickling veggies, rather than the canning method. This is why there are not boiling instructions in the recipe directions. Since we are performing a simple pickling process for short term usage the canning method is not necessary.
My boys love making these Dill Pickles and are a true help in the production process. It is one of the many fun ways we spend time together in the kitchen. So, don’t be intimidated, this is a great way to get your preserving skills going. It’s easy and children love both the process and results.
Helene says
Hi Elana
I was wondering if I could use any different herba then Dill
Would it work or taste ok with mixed herbs or just parsley etc?
Going slowly through your recipes
They all come out really fab
So glad I found you
Many thanks
Elana says
Helene, nice to meet you here! I haven’t tried that so not sure :-)
Pam says
Hi Elana,
I’m so thankful to have just recently found you, you’re such a blessing and already you’ve been such a huge help to me in this new way of having to eat.. I’ve made 3 of your recipes this past week and we loved them all and have one book and one more will be delievered today. I can feel the love you pour into your recipes and appreciate you so very much. I miss pickles so much and we are really excited about doing this!
Thank you again for everything that you do.
Elana says
Pam, thanks so much for your wonderful comment! I’m so glad to hear that you are enjoying my book, and have another one being delivered! I think you’ll love these pickles :-)
Pam says
Thank you so much for your reply! I’m looking forward to doing this! Your FB post on probiotics (I can’t do them either) led me to this :)
Elana says
You’re welcome Pam!
Gisela says
Is the garlic necessary? B/c I do not digest well garlic (or onions… only a bit of chives or the fresh onion or leakes leaves, but not too many)… but I want to try to make them, because the store bought fermented pickles have citric acid which upsets my stomach… plus they’re so expensive… Thanks for your recipe and also you’re amazing blog! You are one of my sources of inspiration to keep trying new recipes, adapting them to my needs (or so many allergies, ha, ha) and keep going in this journey of healing :) I hope and pray that you’re doing well, Elana <3
Elana says
Gisela, I haven’t made these pickles without garlic, but if I had to guess I think it might work. If you experiment will you let us know how they turn out? I’m really enjoying your comments and appreciate all of your support. I’m so happy to inspire you and thrilled that you think my blog is amazing! Thanks :-)
Chantal says
This sounds great and easy to make. My home isn’t really cool; the only cool place is my fridge. Do you think putting the jars in the fridge immediately and leave them there until opening would also work? TIA.
Elana says
Chantal, I haven’t tried that so not sure.
Linda says
Will this same process work for green beans?
Elana says
Linda, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Kathleen White says
I made a batch of these on Wednesday and left them on the counter. It’s cool in our house. They have been bubbling pretty much ever since. Will they be ok to eat?
Elana says
Kathleen, I don’t know as this hasn’t happened when I made the pickles.
Erica says
Do you boil the jars before putting the cucumbers in?
Elana says
Erica, I run them through the dishwasher :-)
Erica says
Thank you!
Linda Hurd says
I am wondering whether the brine from one batch should be reused for the next batch since the pickles were gobbled up and the brine remains.
Elana says
Linda, I haven’t tried that so not sure if it would work.
Traci says
So all of your lacto-fermented pickles end up in the refrigerator after fermentation? Just wondering with a bumper crop of pickles on the extended storage. Thanks!
Trying this for the first time. :)
Elana says
Hi Traci, I haven’t stored these for more than a week out of the fridge since our family eats them so quickly. I hope you enjoy the pickles as much as we do!
Linda Hurd says
Mine go in the fridge after the 7 days. They do go fast though. I make a jar or 2 every couple of days when my small patch is producing. This is my second summer in making these pickles.