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A delicious plate of Grandma's Dill Pickle Recipe

Grandma's Dill Pickle Recipe

Enjoy the crunch and flavor of homemade dill pickles with this simple recipe that will keep your taste buds satisfied for months.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 quarts
Course: Condiment
Cuisine: American
Calories: 11
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pickling cucumbers or gherkins
  • 15 g dill leaves
  • 1-2 whole dill flower heads
  • 2.5 g peppercorns
  • 2 cloves garlic
  • 1 leaf bay leaf
  • 2 liters water
  • 1 liter white vinegar
  • 120 g pickling salt

Equipment

  • Canning jars
  • Stock Pot

Method
 

  1. Clean the gherkins and cut off the blossom end. Soak in salt water for twelve hours, then rinse and drain.
  2. Place clean canning jars on your work surface. Add peppercorns, garlic, bay leaf, dill leaves, and dill flowers to each jar.
  3. Pack the gherkins into the jars, cutting larger ones into wedges if necessary.
  4. Bring water and vinegar to a boil with salt, let cool slightly, then pour into jars, leaving space at the top.
  5. Clean jar tops and seal with lids and rings. Prepare for water bath.
  6. Place jars in a deep pot with water covering them. Bring to a boil and process for ten minutes.
  7. Remove jars and allow to cool to room temperature. Check seals after cooling.
  8. Let pickles infuse for at least two weeks before consuming. Store in a cool cupboard.

Notes

These pickles are best after two weeks of infusion. Store in a cool place and refrigerate after opening for optimal freshness.