Homemade Dill Pickles Recipe
- Prep Time: 2 hours
- Yield: Makes approximately 12 pint jars
- 12 pint canning jars with lids
- 20 cups water
- 1 cup white vinegar
- 1 cup pickling salt
- Approximately 50 ‘pickling’ cukes, cut in half lengthwise
- Other options: green beans, asparagus, cauliflower
- 3/4 cup pickling spice
- Approximately 2 cups fresh dill - still on the stems or 24 dill flowers
- 24 dried red chilies
- 24 small cloves garlic or 12 large
- Sterilize jars and lids according to package directions.
- Make the brine by bringing water & vinegar to a boil - once it does add salt. When the salt is fully dissolved - turn off the heat and let cool until it’s manageable.
- In the bottom of each jar put 1 tablespoon pickling spice, about a tablespoon of the dill, 1 red chili and 2 garlic cloves (or 1 large). Pack jars tightly with pickle slices (or other vegetables). Add another chili and tablespoon of dill & fill with brine – leaving about 1/2 inch at the top. Put on lid and seal tight.
- Store in a dark, cool place about 2 weeks.
Curing Time: 2 Weeks. I like to give them a shake every day to mix up the spices etc., and also turn them upside down for a couple days in the middle. The longer they stay out of the fridge, the more dill flavor they will take on. So after about a week and a half, try one – if it’s how you like it, you’re good and can refrigerate them all to slow the process. If not, give it a few more days. Refrigerate any jars once opened