Dill Pickle Recipes

Home pickling

Collection by Abigal Gordon

Basic Dill Pickles

Deli-Style Half Dill Pickles

Quick Fresh-Pack Dill Pickles

Kosher Dill Pickles

Hot Dill Pickles

Garlic Dill Pickles

Garlic Pickled Chile Peppers

Pickle Recipes - Home Pickling

Bread and Butter Pickles

Pickled Fruit


Basic Dill Pickles

4 lbs. Small Cucumbers
4 quarts Water
1 quart Vinegar
Dill Weed    
Garlic Cloves
1 cup  Salt


Let water, vinegar and salt come to a boil, then set aside

Put dill and 1 clove garlic in the bottom of a mason jar.

Prick the cucumbers shallowly with a fork before putting them in the jar.

Put 1 tsp. alum in each quart. Fill jar with the brine which you put aside..

Seal tight and let stand until the brine is clear before using.


Deli-Style Half Dills
These Delicatessen-style dill pickles are not 
subjected to any kind of heat treatment. 


1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices



Wash the cucumbers, Remove the blossom ends.

Place cucumbers in large crocks and Distribute the dill heads evenly.

Make a brine of the remaining items and add to the cucumbers.

Cover with a heavy plate and weigh it down . Store at moderate room temperature (70 to 75 degrees Fahrenheit).

If scum forms, remove it daily. Pickles may be eaten after third day but well done pickles need a 1-week fermentation.

After 1 week, pack the pickles into clean jars and refrigerate to halt fermentation.


Quick Fresh-Pack Dill Pickles

8 lbs of pickling cucumbers
l-l/4 cups pickling salt
l-l/2 qts vinegar
l/4 cup sugar
2 tbsp mixed pickling spices

4 tbsp whole mustard seed
20 head of fresh dill





Wash cucumbers. Cut l/l6-inch slice off blossom end and discard, but leave l/4-inch of stem attached.

Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand l2 hours.

Drain. Combine vinegar, l/2 cup salt, sugar and 2 quarts water.

Add mixed pickling spices tied in a clean white cloth, or Spice Bags. Heat to boiling.

Fill jars with cucumbers. Add l tsp mustard seed and l-l/2 heads fresh dill per pint.

Cover with boiling pickling solution, leaving l/2-inch headspace.

Adjust lids and process pints 10 minutes and quarts 15 minutes in boiling water canner.

Kosher Dills




1/2 cup kosher salt
1 cup boiling water
2 pounds small cucumbers, washed & quartered
5 cloves garlic, peeled & smashed
1 large bunch dill OR 2 tablespoons dried dill
and 1 teaspoon dill seeds



In a large bowl combine the salt and boiling water
stir to dissolve the salt.

Add a handful of ice cubes to cool down the mixture,
then add all remaining ingredients. Add cold water to cover.

Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

Begin sampling the cucumbers after 2 hours if they are quartered, 4 hours if they are halved.

In either case, it will probably take up to 48 hours
for them to taste "pickly" When they are, refrigerate them, still in the brine.

The pickles will continue to ferment as they sit.
More quickly at room temperature, slower in the refrigerator.

Hot Dill Pickles

1 gallon Cucumbers
1 1/2 tb Mustard Seeds
1 1/2 ts Alum
1 small white Onion
2 cloves garlic
3 Hot peppers
1 Dill head
1 qt Vinegar
3 qt Water
1 cup Salt




Put cucumbers, mustard seed, Alum, onion, garlic,
and the hot peppers into jars.

Bring Vinegar, Water & salt to a boil together and then pour into previously prepared jars.

Approximately 1 month wait before use.

Garlic Dills



2 inch whole cucumbers
1 tsp dill seed per pint
2 fresh dill heads per pint
3 cloves per pint
1/2 tsp red pepper flakes per pint
5 cups water
5 cups vinegar
1/2 cup pickling salt




Place dill, garlic and red pepper flakes into jars.

Pack cucumbers into jars until nice and snug.

Pour boiling vinegar mixture over top and process for
10 minutes in boiling water bath.

Allow to sit for 2 weeks for flavor to fully develop.



Garlic Pickled Chile Peppers

1 lb Cayenne peppers 
2 tablespoons salt 
1/4 teaspoon allspice 
1/4 teaspoon celery seeds  
1/2 teaspoon Mustard Seeds 
3 cloves of garlic cut in halves 
1 1/2 pints vinegar 
1 tablespoon granulated sugar 
8 peppercorns 


Making Pickled Peppers at Home Col. State University


Wash the peppers and place into hot sterilized jars.

Mix the allspice with the celery and mustard seeds.

Pack into the jars.

Add the garlic. Place the vinegar, sugar and peppercorns into pan and bring to the boil.

Pour over the peppers and seal the jars.



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