Thursday, July 23, 2020

Homemade Dill Pickles

We don’t eat a lot of dill pickles but we prefer the garlic dills we make ourselves using a particular variety of cucumbers (name unknown) that we get from the Englewood Amish Market.  

This recipe made a gallon, a half gallon, and a quart jar (sliced crosswise) full of slices.


6 pounds 4-5 inch long pickling cucumbers

3 cups white vinegar

9 cups water

1/2 cup pickling salt

9 cloves of garlic peeled and halved

6 sprigs of fresh dill weed (1 T dried)

6 heads of fresh dill seed (4 T dried)

3/4 T crushed red pepper


1. Wash cucumbers, and place in the sink or a large plastic dishpan with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 2 (1 gal) jars and lids in boiling water for at least 10 minutes.

2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes (I don’t process them but store in the fridge instead).

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


7/16/20 event date


  1. I have never tried this and would love to do this.. I have never canned anything or even know how to do that sealing process .. you sure are talented!

  2. Larry, Laurie and her sister recently tried making pickled zucchini...and it didn't come out too well. My mother used to pickle all kinds of things...beets, bread and butter pickles and watermelon too. Stay Safe and Take Care, Big Daddy Dave


I appreciate and enjoy your comments