Classic Homemade Dill Pickles
Transform fresh cucumbers into deliciously crisp and tangy dill pickles with this time-tested family recipe. Perfect for snacking, adding to sandwiches, or giving as thoughtful homemade gifts. This recipe involves a traditional pickling technique that includes a brine soak for the cucumbers, followed by a spicy and flavorful vinegar solution for preservation. Enjoy the authentic taste of Grandma’s kitchen in every bite.
7 quarts, 7 servings
Servings
485.7
Calories
12
Ingredients
Ingredients
pickling cucumbers
17-18 lbs (3-5 inches long)
pickling salt
1 1/2 cups (for brine)
water
32 cups (for brine)
vinegar
6 cups (none)
pickling salt
3/4 cup (none)
sugar
1/4 cup (none)
water
9 cups (for vinegar solution)
whole mixed pickling spices
2 tablespoons (tied in cheesecloth)
alum
2 tablespoons (divided into jars)
mustard seeds
14 teaspoons (divided into jars)
garlic cloves
17 (whole, divided)
fresh dill
21 heads (divided into jars)
Instructions
1
Thoroughly wash the cucumbers using a clean cloth and cold water to remove any dirt or impurities.
2
Drain the cucumbers and place them in a large crock or pot suitable for brining.
3
Prepare a 5% brine solution by mixing 1 1/2 cups of pickling salt with 32 cups of water. If necessary, make additional brine using the same ratio to fully submerge the cucumbers.
4
Pour the brine over the cucumbers and allow them to sit at room temperature for 24 hours. After this period, drain the cucumbers.
5
Wash and sterilize the jars and lids. Keep jars in boiling water until ready to fill. Keep the lids with seals in simmering water, making sure it is not boiling.
6
In a large pot, combine the vinegar, 3/4 cup of pickling salt, sugar, and 9 cups of water.
7
Place the mixed pickling spices in a cheesecloth, tie securely, and add to the vinegar mixture.
8
Bring the mixture to a boil, then remove and discard the cheesecloth with spices.
9
Pack the drained cucumbers tightly into the hot, sterilized jars.
10
To each jar, add 2 teaspoons of mustard seed, a pinch of alum, 1-2 garlic cloves, and 3 heads of fresh dill or 1 tablespoon of dill seed.
11
Carefully pour the boiling vinegar solution into each jar, leaving 1/2 inch of headspace at the top.
12
Securely place the lids on the jars and proceed with processing in a canner for safety. If a canner is unavailable, you can cover the jars with boiling water and place them in the oven at 200°F for about 20 minutes to ensure proper sealing.
13
Once cool, check that all jars are properly sealed. Store them in a cool, dark place for at least 3 weeks before opening to allow flavors to develop fully.
Nutrition Information
0.14g
Fat
108.6g
Carbs
15.7g
Protein
12.6g
Fiber
16000mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Classic Homemade Dill Pickles.
How many servings or jars does this recipe produce?
This recipe produces 7 quarts or 7 servings.
What size of cucumbers should be used for this recipe?
You should use pickling cucumbers that are 3-5 inches long.
How many pounds of cucumbers are required?
The recipe calls for 17-18 lbs of pickling cucumbers.
How should I clean the cucumbers?
Thoroughly wash the cucumbers using a clean cloth and cold water to remove dirt or impurities.
What is the salt-to-water ratio for the initial brine?
The 5% brine solution is made by mixing 1 1/2 cups of pickling salt with 32 cups of water.
How long do the cucumbers need to soak in the brine?
The cucumbers should sit in the brine at room temperature for 24 hours.
What type of salt is best for this recipe?
Pickling salt is specifically recommended for both the brine and the vinegar solution.
How do I prepare the jars for pickling?
Wash and sterilize the jars and keep them in boiling water until you are ready to fill them.
How should the lids be handled before sealing?
Keep the lids with seals in simmering water, ensuring the water does not boil.
What are the ingredients for the pickling vinegar solution?
The solution consists of 6 cups of vinegar, 3/4 cup of pickling salt, 1/4 cup of sugar, and 9 cups of water.
How are the pickling spices added to the mixture?
Place 2 tablespoons of whole mixed pickling spices in a cheesecloth, tie it securely, and add it to the vinegar mixture.
When should the pickling spices be removed?
Bring the vinegar mixture to a boil, then remove and discard the cheesecloth with the spices.
How much mustard seed should be added to each jar?
Add 2 teaspoons of mustard seed to each jar.
What is the purpose of alum in this recipe?
A pinch of alum is added to each jar to help maintain the crispness of the pickles.
How much garlic should be placed in each jar?
Each jar should receive 1-2 garlic cloves.
How much dill is needed per jar?
Add 3 heads of fresh dill or 1 tablespoon of dill seed to each jar.
How much headspace should be left at the top of the jar?
Carefully pour the boiling vinegar solution into each jar, leaving 1/2 inch of headspace.
What is the recommended method for processing the jars?
The jars should be processed in a canner for safety.
What is the alternative processing method if a canner is unavailable?
You can cover the jars with boiling water and place them in the oven at 200°F for about 20 minutes.
How long should the pickles age before eating?
Store the jars for at least 3 weeks before opening to allow the flavors to develop fully.
Where should the finished pickle jars be stored?
Store the properly sealed jars in a cool, dark place.
What are the total calories for this entire recipe yield?
The total calories are 485.7.
What is the total sodium content of the recipe?
The total sodium content is 16000mg.
How many total carbohydrates are in the recipe?
The recipe contains 108.6g of carbohydrates.
How much dietary fiber is provided?
The recipe provides 12.6g of fiber.
What is the total protein content?
The total protein content is 15.7g.
Is there any sugar in this recipe?
Yes, the recipe uses 1/4 cup of sugar in the vinegar solution.
What gives these pickles their traditional tangy flavor?
The tangy flavor comes from the combination of vinegar, pickling salt, and the blend of pickling spices and dill.
Can I use dill seed instead of fresh dill heads?
Yes, you can use 1 tablespoon of dill seed as a substitute for 3 heads of fresh dill per jar.