Grandma's Dill Pickles Taste of Home Recipe
Savor the timeless flavor of "Grandma’s Dill Pickles Taste of Home Recipe," a cherished family classic that perfectly balances fresh, tangy, and aromatic notes in every crunchy bite. This recipe features hand-selected pickling cucumbers, fresh dill sprigs, and fragrant garlic cloves, combined with a simple brine of water, white vinegar, and canning salt for a foolproof pickling process. Optional black peppercorns add a subtle hint of spice, enhancing the traditional flavor profile. With step-by-step instructions for sterilization and water-bath canning, this recipe ensures perfectly sealed jars every time, making it ideal for beginners and seasoned home preservers alike. Perfect as a zesty snack, sandwich topper, or charcuterie board addition, these homemade dill pickles are packed with authentic, old-fashioned taste that gets better with time. Prepare a batch today and bring a slice of homemade goodness straight to your pantry!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 lbs Small cucumbers (pickling cucumbers)
- 8 sprigs Fresh dill sprigs
- 8 cloves Garlic cloves, peeled
- 8 cups Water
- 4 cups White vinegar
- 6 tbsp Canning or pickling salt
- 1 tbsp Black peppercorns (optional)
Directions
Step 1
Wash the cucumbers thoroughly and trim off both ends to ensure they remain crisp.
Step 2
Sterilize 6 pint-sized canning jars and their lids by boiling them in water for 10 minutes. Set them aside to dry.
Step 3
In a large saucepan, combine water, vinegar, and pickling salt. Bring the mixture to a boil, stirring until the salt dissolves. Remove from heat.
Step 4
Distribute the dill sprigs, garlic cloves, and optional peppercorns evenly among the sterilized jars.
Step 5
Tightly pack the cucumbers into the jars, leaving about 1/2 inch of headspace at the top.
Step 6
Pour the hot brine mixture over the cucumbers in each jar, ensuring they are fully submerged but still leaving 1/2 inch of headspace.
Step 7
Gently tap the jars to release any air bubbles, then wipe the rims clean with a damp cloth.
Step 8
Seal the jars with sterilized lids and bands, tightening them until they are fingertip tight.
Step 9
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Adjust time for altitude as necessary.
Step 10
Carefully remove the jars from the water bath and let them cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid; it should not flex up and down.
Step 11
Store the pickles in a cool, dark place for at least 2 weeks to allow the flavors to develop before opening.
Nutrition Facts
| Serving size | (4816.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 498.9 |
| Total Fat 2.3g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 35011.2mg | 0% |
| Total Carbohydrate 79.9g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 30.8g | |
| Protein 14.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 586.4mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 3631.0mg | 0% |
Source of Calories