Quick & Easy Homemade Dill Pickles Recipe

Yes, dill cucumber pickles aren't traditionally Italian. But when you had a Nonna who froze, jammed and jarred absolutely everything she grew in her backyard garden, you end up with a family recipe that gets passed down across two generations. This easy method for making delicious and crunchy pickles uses cucumbers, garlic, dill and your favorite spices to give you all the pickles you'll need for topping hamburgers and sandwiches – or snack on their own. 

Unlike most recipes from a Nonna's kitchen, when it comes to preserving, these measurements are much more exact. Not nearly the same amount of hand, eye and feel as in everyday cooking. This step-by-step instruction ensures you have tasty and tangy pickles for up to a year. And no, you don't have to grow the cucumbers, garlic and dill to make the best pickles. Getting the ingredients fresh, local and seasonal in mid-summer makes for great memories and new traditions.

This procedure will take one person approximately 3 hours to complete. So, here's how:

Ingredients:

• 25lbs (1/2 bushel) small pickling cucumbers 
• 4L (16 cups) pickling vinegar
• 8L (32 cups) water
• 20 cloves of garlic. sliced or halved
• 1 cup of pickling salt
  
• 2 cups of fresh dill leaves and/or heads or seeds
• 1/2 cup of whole peppercorns
• 20 1-litre or quart (32oz) mason jars with rings and lids

Instructions:

1. Start by washing and sanitizing the jars and lids in a dishwasher on the hottest temperature setting or boil them and let them cool before handling.

2. Submerge cucumbers in cold water and let them soak for at least 10 minutes. Use a clean, soft, nylon brush and gently scrub the cucumbers to remove any sand or dirt, rinse with water and pat dry. If the cucumbers are soft, let them soak in an ice bath for at least 1 hour before washing. 

3. Prepare the brine by combining vinegar and water in a large pot and bring to a boil. TIP: if using pure white vinegar instead of pickling vinegar, combine with water at a ratio of 1:1 instead. Once boiling add the salt and stir to dissolve before lowering the temperature and allowing the mixture to simmer for 15 minutes. If necessary, make the brine in two, half batches to ensure that the temperature doesn't drop when needed for filling. 

4. Place 10-12 peppercorns, 1 clove worth of sliced garlic and one branch of dill leaves and/or seed head into the bottom of each jar. You can also add hot pepper flakes, mustard seeds, cumin seeds or any other spices to the jars.

*when your homegrown garlic cloves are as big as these, one might be too much for each jar

5. Pack cucumbers into each jar until tight and no higher than the neck. To fit more into each jar, consider trimming the ends of the cucumbers, or halving them. If desired, add more spices to top off the cucumbers.

6. While the jars are being packed, sterilize the jar lids in boiling water for 5 minutes to ensure the seals are warm just before they are used.

7. Fill each pickle jar with hot brine, to within 1/4 inch of the rim – or up to the last glass thread. Place warm lid on and screw ring tight by hand to ensure a good seal.

8. Carefully place jars upside down on a cloth-covered counter or table, to protect the surface. Consider using a rubber-coated oven mit or canning jar lifter tongs to handle the jars if they are too hot to the touch. The heat from the brine should gradually turn the cucumbers from bright green to a more muted grey-green within a few hours.

9. Allow the jars to full cool and seal for up to 24 hours before storing in a cool, dark area such as a cellar or pantry. Check the jar lids to ensure they all sealed properly. If the lid moves up and down, store that jar in the fridge and consume within two weeks. For all other jars that are properly sealed, wait at least one week before opening, and the longer they stay the more flavorful the pickles will be. 



If you give this pickle recipe a try – or decide to change something up – please share your thoughts and suggestions in the comments below. Buon appetitio!