How to make classic homemade dill pickles using fresh cucumbers, dill, spices, and brine. This recipe follows a simple hot water bath method.
Dill pickles, they’re evocative of my childhood and weekends at Nana’s house. Each summer my grandmother would carry out the ritual of preserving the garden surplus and of everything she made, pickles were my favorite. Her pantry would be filled with bottles showcasing all the colors of the rainbow — red beets, orange carrots, green beans, and more. Without fail, there would always be jars of crunchy gherkins ready for a little blonde headed girl to crack into too. I loved them so much that I’d even sip the brine!
This recipe follows her basic principle of canning pickles with dill, spices, and vinegar. You pack raw gherkins into jars, pour over the homemade brine, and water bath them to sterilize and seal them. Once made, your jars of homemade dill pickles will last about a year.
From Garden to Jar
To this day I still enjoy homemade pickles and not just for the nostalgia factor. They’re a relatively simple preserve to make and some of the ingredients are easy to grow in almost any temperate garden. I’ve found that one of the easiest ways that you can grow them is on a DIY Cucumber Pallet Trellis.
For me, they’re one of the best ways as a kitchen gardener to connect the dots between all four seasons. From sowing seeds in the spring to harvesting garlic, dill, and gherkins in the summer, to preserving the lot and enjoying them in the darkest days of winter. Each jar of pickles contains not only a savory treat but also a year’s worth of experiences.
Cucumbers can be grown and outdoors
Some people seem surprised to find that I grow cucumbers outdoors in the Isle of Man. It’s a cool to temperate climate here but I’ve found that some varieties do so well that they can produce mountains of fruit from just a few plants. Marketmore is one of my favorites but there are many varieties of cucumbers and gherkins that are suitable for preserving.
The way I grow my gherkins is by sowing seeds indoors at the end of April and then plant the small plants out into a sunny spot in mid-June. I’ve grown them trained up an old metal headboard before but this year I have them on a pallet cucumber trellis. It’s very easy to build as you can see in the video above.
garlic & dill
For this recipe, I’ve also grown the dill and garlic. In my garden, they can both be ready to harvest at about the same time as the gherkins. Though you can use shop-bought, growing both dill and garlic is relatively easy and you can see my growing tips over here. When it comes to using homegrown dill in pickles, use the flavorsome leaves but add some of the flowers too. Both the flowers and seed have a more intense flavor than dill leaves on their own.
Grandma's Dill Pickle Recipe
- Pickling cucumbers / gherkins
- 1 Tbsp Dill leaves per quart
- 1-2 whole Dill flower heads per quart
- 1/2 tsp Peppercorns per quart
- 2 cloves of Garlic per quart
- White vinegar
- Sea salt or Kosher salt
- Preserving jars & lids
- Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
- Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
- Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
- Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.
- Place a metal preserving rack or towel at the bottom of a deep preserving pan and then place the jars inside. The jars should be at least an inch apart and the pan needs to be deep enough to have the jars inside with over an inch of water comfortably covering the tops.
- Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water. If you're using a towel at the bottom of the pan then you'll need a 'jar lifter' tool available at many kitchen shops. Set the jars on the counter and allow to cool. You'll know that the jars are properly sealed when you hear the lids popping.
- Allow the pickles to infuse with the brine for at least two weeks before eating them. Stored in jars in a cool pantry your pickles will last up to a year, though I doubt you'll be able to let them sit there that long.
* You’ll notice that my preserving lids in this recipe are white plastic rather than traditional metal. That’s because I’m using Tattler Reusable Regular Size Canning Lids, a BPA free alternative to the ones more commonly used.