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Addictive Dill Pickles Recipe

These aren't your average dill pickles! This family-favorite recipe, passed down through generations, creates incredibly crunchy and flavorful pickles that will have everyone hooked. My best friend's mom made them, then my family, then my husband – and now, they're ready for your table. Prepare to be addicted! Perfect for canning your own garden bounty or using store-bought cucumbers.

Prep Time 60 mins
Cook Time 70 mins
Calories 251 kcal
Protein 27g
Rating 0.0 (1 Reviews)
Addictive Dill Pickles 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Addictive Dill Pickles

  • 1 large clove garlic (per 1-quart jar)
  • 1 head of dill (approximately 1/4 cup, per 1-quart jar)
  • 1/4 teaspoon powdered alum (per 1-quart jar)
  • 1 small hot pepper (adjust to your spice preference, per 1-quart jar)
  • 3 large grape leaves (per 1-quart jar)
  • 1 pound small pickling cucumbers
  • 2 cups white vinegar
  • 4 cups water
  • 1/2 cup pickling salt
  • 2 tablespoons sugar

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How to Make Addictive Dill Pickles

  1. Soak 1 pound of small pickling cucumbers overnight in cold water to remove excess moisture and increase crispness.
  2. Pack each 1-quart jar with: 1 large clove garlic, 1 head of dill (approximately 1/4 cup), 1/4 teaspoon powdered alum, 1 small hot pepper (adjust to your spice preference), and 3 large grape leaves.
  3. Add as many whole or halved small cucumbers as will fit tightly into each jar.
  4. In a large saucepan, combine the brine ingredients: 4 cups water, 2 cups white vinegar, 1/2 cup pickling salt, and 2 tablespoons sugar. Bring to a rolling boil, stirring until salt and sugar are completely dissolved.
  5. Carefully pour the hot brine over the cucumbers in each jar, leaving about 1/2 inch headspace at the top.
  6. Remove any air bubbles by gently tapping the jars on the counter. Wipe the jar rims clean with a damp cloth.
  7. Secure lids and rings tightly onto the jars.
  8. Process in a boiling water bath for 10 minutes (adjust time based on your altitude – consult a canning guide for precise instructions).
  9. Allow jars to cool completely. You should hear a satisfying 'pop' as the lids seal.
  10. Let the pickles cure in a cool, dark place for at least 3 months before enjoying their peak flavor. The longer they sit, the tangier they become!

Nutrition Information (Approximate per serving)

Sodium

946 g

Sugar

9g

Fat

4g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Canning Condiments Etc Side Dishes Vegetables Dietary Gifts Technique Water Bath 4 Hours Or Less