dill pickles

Dill Pickles

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.

Print Recipe
Dill Pickles
Serves:1quart jar
  • 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
  1. Wash cucumbers and place in a wide mouth quart sized Ball 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. 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.


  1. 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.

  2. 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?

  3. 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.

  4. 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.

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