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.
- 6 small gherkin cucumbers (whole), or 1-2 large cucumbers, sliced into spears
- 2 cloves garlic
- 2 bay leaves
- 2 tablespoons dill, fresh and finely chopped
- 3 tablespoons celtic sea salt
- 3 cups water
- Wash cucumbers and place in a wide mouth quart sized Ball 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
- Let sit in a cool place for 7 days
- 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.