Growing cucumbers this year? You’re gonna need this dill pickle recipe for cool, crisp snacks all year long!
A few years ago – in 2013 to be exact – my husband grew a lot of cucumbers. I remember the year because it was the same summer our daughter was born.
And it was his garden because, well, I was pregnant while taking care of a toddler, and if you don’t think that’s a full time job, you’ve probably never been a parent. 😉
I didn’t have the brain space for making gardening decisions.
But that’s not really relevant to the story. What is relevant is that three days after our daughter was born, Gabe came in carrying two five gallon buckets full of cucumbers.
To his credit, he did most of the pickling that summer, but I may or may not have forbid him to ever grow cucumbers again after that.
Before that year, pickling had always been a fairly large part of our canning process.
We liked our dill pickle recipe of course, but we also made sweet pickles, bread and butter pickles, okra pickles, even broccoli pickles, and various relishes.
But after that summer, I was completely and totally burned out.
In fact, I can’t say I had any enthusiasm for gardening after that for a few years, and I don’t know if it was because I now had two kids to keep me busy, or if I was just really cranky about the sheer volume of stuff Gabe grew that year.
Anyway, this year has been different. I put in a garden, and I’m growing cucumbers of my own volition.
Not very many mind you, but they are there.
And I’m enjoying a little pickle making to boot.
Not two dozen pints a day, but a little.
And the first pickles I’m making are dill pickles, because for me, they’re the most important.
We eat them on hamburgers (made with gluten-free hamburger buns. Mmmmm), put them in potato salad, use them in enchiladas (yes, for real. It’s a family recipes I need to share one of these days), and I eat them when I’m bored-hungry but know I don’t really need to be eating snacks.
And despite my burnout on making pickles, the best thing about them is that they really are easy to make as you’ll see below, and I’ve been able to do it in my spare time so far this summer.Print
Dill Pickle Recipe
- 4 cups water
- 4 cups distilled vinegar
- 1/2 cup canning salt (this can be pretty much any salt that isn’t iodized)
- 1 clove of garlic per jar
- 1 rounded teaspoon of dill weed, or half a dill head per jar
- 1 small cayenne pepper or jalapeño slice per jar (optional)
- Bring water, vinegar, and salt to a boil
- While the brine is heating pack clean canning jars with cucumbers, garlic, dill weed, and pepper
- When brine is hot, fill jars to within 1/2 inch of top
- Top with flats and rings
- Invert for 90-120 seconds to sterilize lid
- Return upright and allow to cool and self seal
- Store in a cool, dark place
- Let cucumbers brine for at least four days before eating
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Sounds delicious! How many cucumbers did you use in this recipe? I didn’t see the amount listed. Thank you!
It varies depending on how you cut them and how many you’re able to pack in each jar, but it’ll be 2-3 cups per jar.
What size jar are you using for this recipe.?
I love ur site and all the recipies!
How long will the pickles last on a cool dark place?
If the jars are sealed, several months. Otherwise, a few weeks I’d guess.
Ralph M says
Do you need to water bath your pickles? I read mixed info.
I don’t personally. I make sure the brine is really hot, then invert the jars for a few minutes to make sure the lid is sterilized.
Kim Curtis says
Are you using Kirby/pickling cucumbers are can you use regular cucumbers for any type of pickles?
Or gherkins? I’m not sure what the difference is between gherkins & Kirby. Maybe just two different kinds of cucumbers?
DEB RUSSELL says
This doesn’t seem to be a safe canning recipe. If there’s no processing, there is risk of botulism. Any safe canning recipe requires at least a 10 minute boil – not just hot brine. Recipe sounds good but I’ll be processing to ensure safe practice.
I have been looking for a simple dill pickle recipe for awhile thanks for having one