Green Door Hospitality

Adventures in Everyday Entertaining

Pantry Preserving: Classic Dill Pickles

Classic Dill Pickles

We are a household that loves pickles!  So the idea of making our own to have on hand whenever the whim to indulge strikes.  This is a basic and simple recipe.  Once you have the art of pickling down you can play around with garlic quantities, adding red pepper flakes, etc.  This makes 6 one-pint jars and can be stored for up to a year.

Classic Dill Picklesmodified from ‘The Art of Preserving’

  • 3 cups distilled white vinegar
  • 2 tbs kosher salt
  • 6 Tbs pickling spice
  • 6 large, dill heads
  • 24 garlic cloves, peeled
  • 36 peppercorns
  • 6 lb pickling cucumbers, cut lengthwise into quarters

In a large saucepan, combine the vinegar and salt.  Add 3 cups of water and bring to a boil over medium-high heat, stirring to dissolve the salt.

Meanwhile, in each jar, place 1 Tbs pickling spice, 1 dill head, 4 garlic cloves, and 6 peppercorns.  Add the cucumber quarters until each jar is packed full.

Ladle the hot brine into the jars, leaving 1/2 inch of head space.  Remove any air bubbles.  Wipe the rims clean and seal tightly with the lids.

Process the jars for 7 minutes in a boiling water bath.  Let jars stand for 24 hours undisturbed.  Then set aside for 2 weeks for the flavors to develop.

23 comments on “Pantry Preserving: Classic Dill Pickles

  1. Cloches & Lavender
    July 18, 2013

    Yum!!! You make everything look so good!!

  2. Karen
    July 18, 2013

    I love dill pickles…can have a sandwich without having a spear alongside.

  3. Christine
    July 18, 2013

    Where do you get dill heads? Do you grow it? I just don’t see it at the farmers market from vendors who sell dill.

    • Green Door Hospitality
      July 26, 2013

      We couldn’t find them at the farmers market either. Can’t remember if I ended up finding them at Central Market or Whole Foods… but one of them. 🙂 You can also use 4 dill springs to substitute for every full head.

  4. You can also throw in jalapeno peppers to make spicy dill pickles- my favorite!

  5. gentlestitches
    July 18, 2013

    I love crunchy, munchy dill pickles!

  6. G’day! I love dill pickles too!
    Have lots of childhood memories of them…might have to put this on my list to do!
    Cheers! Joanne

    • Green Door Hospitality
      August 12, 2013

      Thanks Joanne! I feel the same way about pickles! Great tasting and so many fun memories!

  7. Pingback: Week in Review: Ice Cream, Corgi Music Video, and The Pixar Theory | Green Door Hospitality

  8. mmmarzipan
    July 19, 2013

    So good, Kenley! You must have one amazing pantry! 🙂

  9. now at home mom
    July 20, 2013

    I love the idea of having these in my pantry Kenley, you make these very easy to prepare and very good too 🙂

  10. gotasté
    July 22, 2013

    I tried making these before but failed terribly. I will try your recipe. Thanks for sharing Kenley!

  11. Adam J. Holland
    July 28, 2013

    Please send me a jar … or six. I cannot find fresh cukes around here and the dog ate my garden. 😉 Those are beautiful!

    • Green Door Hospitality
      August 12, 2013

      Thanks Adam! Sorry to hear about your garden. You may have to fight my husband for them! He is quite the pickle hoarder! 😉

  12. traceyinva4now
    August 10, 2013

    Can I use regular cukes for this? I have a surplus…

    • Green Door Hospitality
      August 12, 2013

      Yes you can. They won’t be quite as crisp as using pickling cucumbers, and there will be more seeds. But they will work! 🙂
      Thanks for stopping by!

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