Dill Pickles
📜 Collection: Burcea Collection | ✍️ Attribution: Hilda | 📂 Category: Preserves A classic, crisp homemade dill pickle recipe passed down from Hilda, featuring a simple brine with garlic, dill, and alum for crunch. Perfect for preserving a fresh harvest of cucumbers.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 12 hours | 8 pint jars |
🔪 Key Equipment
- Large pot
- Canning jars
- Lids and bands
- Measuring cups
- Measuring spoons
Ingredients
Soaking
Brine
Jar Aromatics & Additives
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| To taste | Dill | fresh sprigs |
| 1 clove per jar | Garlic | referred to as ‘1 section’ |
| To taste | Onion | optional alternative or addition |
| 1/4 tsp. per jar | Alum | for crispness |
Instructions
Step 1: Prep and Soak
- Wash the 1 peck cucumbers thoroughly.
- Soak the cucumbers overnight in a mixture of 4 quarts water and 1/2 cup salt.
Step 2: Prepare Brine and Pack Jars
- In a large pot, bring 3 quarts water, 1 quart vinegar, and 1 cup salt to a rolling boil.
- Pack the soaked cucumbers tightly into clean canning jars.
- Add dill, 1 clove garlic (or onion), and 1/4 tsp. alum to each jar.
- Pour the boiling hot brine over the pickles in the jars, leaving appropriate headspace, and seal immediately.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place. Allow the pickles to cure for at least 3 to 4 weeks before opening to develop full flavor.
Original Recipe Scan
