Saturday, September 27, 2014

Homemade Dill Pickles

 My Boston Pickling Cucumbers grew like crazy. I could barely keep up with them. So far I have made about 15 jars of pickles. This recipe is so yummy and easy.  My mom came for a visit, when she left she said her month was watering for these pickles. I mailed her out 2 jars to enjoy. Its hard to just eat one, so plan on going back to the fridge a couple times. 

I got the recipe from, but I changed it up at little. I like my pickles with more garlic and spice. Its really easy to play with this recipe being that it makes 2 jars you can make the original in on jar and your experimental one in the other. 

How to Make Dill Pickles

Makes 2 pint jars

What You Need

1 1/2 pounds Kirby or Persian cucumbers I used Boston Pickling Cucumbers
4 garlic cloves, peeled and smashed I used 5-6 garlic cloves depending on size
2 teaspoons dill seed
1/2 teaspoon red pepper flakes, optional   I use 1 teaspoon red pepper flakes
1 cup cider vinegar  I used 1 1/4 cup cider vinegar 
1 cup water I used 1 1/4 cup water
1 1/2 tablespoons pickling salt or kosher salt
Chefs knife
Cutting board
2 wide-mouth pint jars with lids
Large pot, if canning


  1. Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
  2. Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
  3. Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
  4. Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  5. Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.
  6. Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  7. Tighten the lids: Place the lids over the jars and screw on the rings until tight. 
  8. Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
  9. Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.


  1. These pickles are so killer! Once my kitchen is up and running this will be one of the firsts on my list to make. Thanks for posting!

    1. I just made more. I could bring you a jar when I see you.


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