This homemade dill pickles recipe was passed down for generations and generations in US farmer family somewhere between the mid-1800s.
What size cucumbers are best for pickling? For homemade dill pickles is better when they’re really small. If cucumbers are a little bit big, you can cut both ends off.
For sterile jars, you can warm up them in the oven at 220 degrees for about 30 minutes. You can boil jars if you prefer that method.
Make sure that you bring the brine up to a boil. Fill jars up with cucumbers to just at the rim.
Pour the boiling brine over the cucumbers and left about half an inch of headspace.
Homemade Dill Pickles
- 2 quarts water
- 1 quart 5% white vinegar
- 3/4 cup pickling salt
Add to each quart jar
- 1 or 2 hot peppers (optional)
- 2 or 3 cloves garlic
- 1 dill head
- Pack hot jars with contents.
- Pour boiling brine into jars leaving 1/2 inch or so headspace.
- Add the lid and tighten ring just finger tight, wait for jars to seal.
- I left it for a couple of weeks. Store for up to 1 year.
- You can water bath your jars if you so choose. But the water bath makes the pickles a bit on the soft side.
- If you're worried about not running them in a water bath then just put them in the refrigerator.