EASY HOMEMADE DILL PICKLES

These Easy Homemade Dill Pickles are so good and a great way to use up your garden cucumbers.

This is a recipe for easy homemade dill pickles I used 30 years ago when my children were little on the farm. They still fight over these pickles.   It is easy and the pickles are good.  So, if you have lots of cucumbers this year, this is a great way to preserve them. You don’t even seal the jars for these pickles.  They have a great taste, too.  I make them every year and divide the jars between my three children and myself.  Some years I get cheated!

Easy Homemade Dill Pickles

4 1/2 quarts water

3 pints cider vinegar 5 percent

1 1/2 cups canning salt

2 teaspoons powdered alum

2 teaspoons yellow food coloring

Dill

Garlic cloves

Cucumbers, peeled and cut into spears

Bring first five ingredients to a boil in a large pot.   Peel and put raw cucumbers in jars.  Add one clove of garlic and one sprig of dill to each jar.  Pour enough of the boiling mixture into jars to cover cucumbers.  Screw on jar lids. Jars don’t have to be sealed.
Let jars sit for 10 to 14 days before serving.  Refrigerate before opening so pickles will be crisp.  Enjoy!

Note:  This makes about 6 quarts of liquid. It depends on how full you make your jars as to how many jars you will get from the recipe. I have never tried making them without peeling them. They will keep on the shelf for at least 3 or 4 months. I usually get about 8 or 9 quarts.  You can keep the liquid in the fridge and reheat if you don’t have enough cucumbers to use up all the liquid.  You could also cut the recipe in half to see if you like the pickles. The food coloring just makes for a prettier jar of pickles.

Print Recipe

Homemade Dill Pickles

This is an easy way to make dill pickles. It's great for using up all your garden cucumbers.

Cook Time15 minutes mins

Total Time15 minutes mins

Course: Vegetable

Cuisine: American

Keyword: Homemade Dill Pickles

Author: The Southern Lady Cooks

Ingredients

• 4 1/2 quarts water
• 3 pints cider vinegar 5 percent
• 1 1/2 cups canning salt
• 2 teaspoons powdered alum
• 2 teaspoons yellow food coloring
• Dill
• Garlic cloves
• Cucumbers peeled and cut into spears

Instructions

• Bring first five ingredients to a boil in a large pot. Peel and put raw cucumbers in jars. Add one clove of garlic and one sprig of dill to each jar. Pour enough of the boiling mixture into jars to cover cucumbers. Screw on jar lids. Jars don’t have to be sealed.
• Let jars sit for 10 to 14 days before serving. Refrigerate before opening so pickles will be crisp.

Notes

This makes about 6 quarts of liquid. It depends on how full you make your jars as to how many jars you will get from the recipe. I have never tried making them without peeling them. They will keep on the shelf for at least 3 or 4 months. I usually get about 8 or 9 quarts. You can keep the liquid in the fridge and reheat if you don’t have enough cucumbers to use up all the liquid. You could also cut the recipe in half to see if you like the pickles. The food coloring just makes for a prettier jar of pickles.

 

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