Homemade Dill Pickles

14 comments… add one

  1. Karen Joy September 10, 2011, 3:22 pm

    I made these today, after soaking them in saltwater for 24 hrs as you suggested. Well, about 18 hours. I’ve pickled a number of things, but never cucumbers, oddly enough! But, I’m in a CSA, and got about 7-8 lbs of Straight 8 cucumbers, and the farmer said they pickle nicely. I didn’t have dill seed, but I had dried dill weed, and I put 5+ cloves of garlic in each jar, and a tsp of peppercorns in half of them. AND… I made them in quart jars. It made four quarts.

    Your post was so timely! I’m linked to Chowstalker on FB, so when they posted this on the day I was thinking about making pickles, I figured it was divinely inspired. :D Thank you for your recipe!

    1. lacey - a sweet pea chef September 13, 2011, 1:50 pm

      Yay! I’m so glad you found my post in time for pickling! How did the pickles turn out?

      1. Karen Joy September 13, 2011, 2:54 pm

        They LOOK great, and everyone is counting the days until Saturday… Your recipe says to let them sit a week before eating. :) I’ll let you know how they taste.

          1. Karen Joy September 16, 2011, 11:22 am

            OK. We opened them a day early, and they were CRAZY SALTY. Nearly inedible.

            I have a bunch more cucumbers that I need to pickle, so I looked again at your recipe, and I may have found the problem: In the ingredient list, it says “1 1/2 cups pickling salt, divided” and in Day 1′s instructions, you say to layer the fork-pricked pickles with 1 cup salt. In Day 2′s instructions, it says to “combine pickling salt, water, and vinegar.” I used the whole 1 1/2 cups of salt in my brine, when perhaps I should have subtracted the 1 cup I had used for soaking, and used only 1/2 cup in the brine! Yes?? I am going to try today’s brine with only 1/2 cup. If that is correct, you may want to amend your instructions to say “combine 1/2 cup pickling salt, water, and vinegar.”

            One more quibble: The ingredient list calls for 3/4 cup sugar, but it isn’t used in the instructions at all. Would this be added to the brine if one desires bread & butter pickles?

            Thank you for your recipe! I absolutely don’t regret making my too-salty pickles, but a little more clarity might be in order to save others from the same mistake.

          2. lacey - a sweet pea chef September 16, 2011, 1:59 pm

            Oh no, Karen!!!! I’m SO extremely sorry for your too-salty pickles. That’s horrible :(

            Yes, you are correct that you are only to put the remaining 1/2 cup of the pickling salt into the brine on Day 2. Ugh — I feel just awful that wasn’t more clear.

            As for the sugar, you are supposed to also add that into the brine along with the 1/2 cup pickling salt. I found 3/4 cup to be just a bit too sweet for my tastes, so I’d recommend using a little less — maybe 1/2 cup, though I haven’t yet tested it.

            I’ve gone ahead and clarified those two points in my recipe. Again, I’m very sorry and I hope your new batch comes out better.

  2. Victoria September 13, 2011, 10:31 am

    Your pictures are all so beautiful!

  3. Karen Joy September 16, 2011, 3:59 pm

    I’ve commented too much; it won’t let me reply!

    Anyway. Don’t worry. We’re still eating them; they’re just more like… nibbling pickles. AND, I put whole cloves of raw garlic in each jar — about 5 per — and now I’m wishing I added more garlic, because they turned out crunchy, tasty, and not too salty! YUM!

    And I’m sure the second batch will turn out fine.

  4. Jim Gillen October 23, 2011, 9:00 am

    Years ago,up in northern Maine, when my hair was long, I made a GREAT dill pickle.Fast and easy, everyone raved. Sterilized bottles, 1/3rd full of fresh dill heads,washed cucumbers. Pour in BOILING brine {half vinegar}
    and seal.
    Years later in Maryland, it would not work, or should I say it DID “work”? Jars would not stay sealed. Thought I had just lost my touch. It turns out that, back then, the vinegar was stronger. (?)

  5. Barry Preuett January 26, 2012, 1:25 pm

    Like em spicy? Add a half a slice of a hananero to each jar :-) yum!

    Great recipe, thanks for sharing. Going to be doing this with my daughters this weekend!

  6. Kathy Peak November 8, 2013, 1:28 pm

    We have dill pickled for years and our recipe is quite similar to yours (sans the soak for 24 hours); however, this summer out of 165 quart jars, the brine in 1/2 of the jars turned a milky white color within a month (we let ours “pickle” for 90 days). We have eaten them and thank God, haven’t gotten ill; however, they’re not pleasing to share with friends and family. Any suggestions to prevent the milky brine? Thanks, a pickling friend


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