Does anyone have a recipe for "Dill pickles"...

Hey all,
Our garden has soo many cucombers this year, so I was thinking I’d like to try canning some Dill Pickles.:slight_smile: Does anyone have a recipe they would like to share?
I am preferibly looking for “canning recipes” With vinegar.
Thanks a bunch!


pickling cucumbers
16 c. water
1 c. canning salt
6 c. vinegar
6 heads fresh dill, divided
3 t…s alum, divided
Cloves peeled garlic, divided

Wash cucumbers and pack in sterilized quart jars with 1 fresh head of dill, 1/2 tsp. powdered alum, and 1 garlic clove. Use 2 garlic cloves if they are small. Bring water, salt, and vinegar to a boil and pour immediately in jars, leaving 1/2 inch head space. Seal with sterile lids and let standing canner of boiling water, (but don?t boil them) until cool. Let them cure for 6 weeks before using.


4 dozen pickling cucumbers (Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inchs)
1 bunch dill
1 quart cider vinegar
8 c. water
1 c. pickling salt
1 clove garlic, peeled

Wash cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.

There are 2 general processes for making pickles, the quick process and the long fermentation process.

The quick process pickles are made from vegetables salted down overnight and combined with vinegar and spices the next day with or without cooking.

The fermented pickles are put through a curing process lasting 2 weeks to 2 months. Dill pickles belong to this group. Scrub vegetables carefully in plenty of clear water. Soak for several hours or overnight in a salt solution using 1/8 to 1/4 cup salt to 1 quart water. Some vegetables are parboiled before they are placed in a pickling solution. The salt draws the water from the tissues of the vegetable and makes them crisp and firm and better prepared to absorb the pickling solution.

Pickles are packed in clean jars, filled to overflowing with specified liquid as decribed in each recipe and sealed. Store pickles and relishes in a cool, dry place AWAY from strong light.

Sweet Sliced Cucumber Pickles

3 quarts cucumbers, sliced
3 onions, chopped
2 green peppers, seeded and chopped
1/2 cup salt
1 quart vinegar
4 cups sugar
1 tsp whole cloves
1 tbsp white mustard seed
6 small sticks horseradish root

Mix vegetables with salt, let stand 3 hours and drain.

Mix vinegar, sugar and spices and boil 5 minutes.

Pack pickles in sterile hot jars with a stick of horseradish in the center of each and cover with boiling vinegar syrup. Seal.

Makes 3 quarts.


6 large cucumbers, sliced
4 onions, sliced
1/4 c. salt
1 pint white vinegar
3/4 c. sugar
1 t. celery seed
1 t. mustard seed

Use fresh cucumbers; wash and slice. Slice onions. Mix vegetables with salt and let stand 1 hour. Drain and rinse with 2 cups cold water. Combine vinegar, sugar, celery and mustard seeds and heat to boiling. Cook 3 minutes. Pack vegetables into jars, add hot vinegar mixture, leaving 1/4" headspace. Seal at once and process in boiling water bath for 10 minutes. Cool and store.


7 c. sliced cucumbers
1 c. sliced onion
2 scant T. salt
2 c. sugar
1 c. white vinegar
1 T. celery seed
1 T. mustard seed

Place cukes, onion and salt in a kettle or deep crock. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved; pour over cukes. Let stand 14 hours. Place in freezer containers and freeze. These pickles stay crisp.

Hi Jolene,
Heres a link too this sight that thought you might enjoy