Dill Pickles

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
1quart jar
Print Recipe
  • 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
  1. Wash cucumbers and place in a wide mouth one quart mason jar
  2. Place garlic, bay leaves and dill in jar with cucumbers
  3. Close jar and let sit for one hour
  4. Mix salt and water together
  5. Fill jar containing cucumbers and seasoning to the top with salt water mixture
  6. Cover jar and let sit in a cool place for 7 days
  7. Serve
  8. 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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

20 responses to “Dill Pickles”

  1. 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.

    • 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 :-)

  2. 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

    • 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 :-)

  3. 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.

  4. 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?

  5. 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.

  6. 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. :)

    • 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!

    • 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.

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