How to Make Dill Pickles

Photo by Natalie Rhea on Unsplash

The classic dill pickle — it’s a delicious food you can eat with a sandwich or even by itself as a snack. Have you ever wondered how to make them yourself? This blog post will walk you through the steps of making your own dill pickles in under 30 minutes.

Cucumbers

If you grow cucumbers in a garden or buy them from the grocery store, you should make sure to find those that are the perfect shape and size. It is best to pick cucumbers that are approximately 4–6 inches in length. Be sure these cucumbers are ripe and feel firm and avoid those that are discolored or soft. Wash the vegetables before using them and cut out spots that are bruised.

Dill Seed

The flavor of dill pickles comes from the seed of the dill plant itself. Often, gardeners who can vegetables grow a crop of dill to cut and use for cooking as well as this very thing. These cuttings should be the “head” of the plant, or the flower, and cut at the main stem at around 1–2 inches down.

Brine

The pickle brine is made with equal parts vinegar and water, mixed with salt. This is the liquid that is poured over the cut cucumbers and turns them into pickles.

Instructions

1. Prepare pickle jars. You can use any type of mason jar or glass jar, and can be one pint or one quart in size. These jars and their lids should be washed and submerged in boiling water for sterilization.
2. Prepare your cucumbers. The cucumbers should be washed and dried. You can cut the cucumbers into spears or coins.
3. Add the dill to the jars. The small stalks should be placed at the bottom of the jar; this will allow for maximum room for the cucumbers.
4. Pack the cucumbers in the jars. The cucumbers should be cut to size and stand at least 1/2 inch below the mouth of the jar. Try not to smash them, but pack them in as tightly as possible.
5. Boil the pickle brine. In a small sauce pan, mix the vinegar, water, and salt and bring it to a boil over high heat. When the mixture is ready, the salt will be fully dissolved. Pour the brine over the cucumbers enough to fill each jar to 1/2 inch from the top.
6. Tighten lids. Place your lids over the jars and screw them on until they are tight. It is best to heat the jars and lids before doing this so the lids can have a proper seal.
7. Store the pickles. Let your jars cool to room temperature and store them unopened on a shelf or in a cabinet where temperature will not fluctuate.

The pickles can be eaten after 48 hours; however, they can last at least a year unopened. The longer you wait, the more flavor you will have. Once the pickles are opened, they are to be stored in a refrigerator and can be kept for several weeks.