Homemade Dill Pickles Recipe

August 05, 2017

Homemade Dill Pickles Recipe

To me there’s just something magical about making your own dill pickles and other veggies.  And whether you’re making them to go in a Bloody Mary, a Cuban sandwich or just on a platter to eat as they are – you will not be sorry you did this.


  • 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


  1. Sterilize jars and lids according to package directions.
  2. 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.
  3. 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.
  4. 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

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