I LOVE dill pickles! I’m one of those people who can sit around and eat them straight out of the jar and call it a meal. The salty, vinegary flavor just does it for me! If its not pickles then its cucumbers marinated in apple cider vinegar with a whole lot of salt!! Mmmm…

My 1st time pickling and with so many cucumbers I needed to make sure I found a recipe I would like! A lot of people seem to like the bread & butter or spicy pickles but not me, no thanks! I wanted mine to be doused in vinegar and taste super dilly with a touch of garlic. After looking around online I found one I thought I would try! Of course I will be sharing this recipe along with the how I prepped and other random tips! Hope you all enjoy!


Preparation is key! This makes everything flow much smoother! I like to get all my garlic cloves peeled and my cucumbers cut. You can choose how you would like them cut. I choose to have the majority of mine sliced and a few cut into spears.

Now for sanitizing your jars and lid rims. You can either choose to boil them in hot water for 5 minuets or to make it little easier toss them all in your dishwasher ( w/o soap) and wash! Some dishwashers have a antibacterial option you can use.

Brine! In a large pot ( gallon or bigger) add 3/4 cup of canning salt, 9 cups of water and 6 cups of white vinegar. O and you can’t for get pickle crisp granules! You should be able to find these next to all other canning items! I use 1/4 tsp per quart, you can also look on back of your container for their recommendation. Unfortunately at this time I am unable to say exactly how many jars this will fill as I always use a miss match of jar sizes. I also have cucumbers coming out of my ears so if I have a few that don’t get used I just save for the next batch. Heat brine until you have a rolling boil.

Packing the cucumbers! While you’re waiting on the brine its time to pack your jars with pickles. I like to add a clove of garlic and a branch or two of dill to each jar prior to cucumbers. Don’t be stingy on the dill if you like them tasting dilly! Be sure to pack them nice and tight!

Almost to the finish line! Now that the jars are packed full of cucumbers and the brine is at a rolling boil it is time to fill the jars with brine! Fill the jars until there is a half inch of head space remaining. Wipe the rims of the jars clean – I like to dip a corner of a towel in the hot water that the lids are in. Now put the lids on and close nice and tight!

Flip! A lot of recipes call for a hot water bath but… I like to Flip! Take your jars and flip them over upside down! Wait for jars to completely cool before turning right side up! Jars should make a popping sound as their lids seal. Some times this can take a couple hours. If a lid doesn’t properly seal no worries they will still turn out they will just need to be placed in the fridge. And Thats it! Wait at least 3 weeks before you open them up and Enjoy!

53 Jars of Pickled cucumbers….. you think that’s enough? haha