With over 6 gallons of Bread and Butter Pickles in my root cellar, I decided to try a new pickle recipe – Dill. My handy cook book even had a couple variations of Dill pickles – regular and kosher. I haven’t the slightest idea how one is more kosher than the other, but it doesn’t matter much.
All dill pickle recipes seem to call for those tiny 3-4 inch dills. Honestly, who picks them when they’re that size? And how many plants do you have to have to get enough cucumbers to make a batch?
Instead of those tiny pickles, I started with my regular, large sized cucumbers and cut them into spears. Then I simply packed the spears into the jars, just like I was working with the smaller cucumbers.
Give it a try yourself. You’ll love how easy these basic dill pickles are to make.
- Enough cucumbers to fill 10 pint jars varies depending on size of cucumbers
- 10 heads fresh dill
- 5 teaspoons mustard seed
- 5 tablespoons pickling salt
- 2 cups white vinegar
- 4 cups water
Rinse, scrub and slice cucumbers.
Pack loosely in pint jars (or jar size of your choice).
In each pint jar add 2 heads fresh dill and 1/2 teaspoon mustard seed.
Make brine from vinegar, water and pickling salt.
Bring brine to boil.
Fill jars within 1/2-inch of top with brine.
Process in boiling water bath for 20 minutes (start timing as soon as jars are placed in water).