Ingredients for Grandma's Dill Pickles
- Pickling Cucumbers
- 1/4 cup pickling salt
- 4 cups water (for initial soaking)
- 4 cups white vinegar (5% acidity)
- Sugar
- Whole Mixed Pickling Spices
- Alum
- 1 tablespoon mustard seeds
- 8-10 garlic cloves, smashed
- Fresh Dill
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How to Make Grandma's Dill Pickles
- Combine cucumbers, salt, and water in a large bowl. Let stand for 2-4 hours, then drain completely.
- In a large pot, combine vinegar, water, dill seeds, dill heads, garlic cloves, mustard seeds, and pickling salt. Bring to a boil, stirring until salt is dissolved.
- Pack cucumbers tightly into sterilized jars, leaving 1/2 inch headspace.
- Pour hot brine over cucumbers, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe jar rims clean and seal with lids.
- Process in a boiling water bath for 10 minutes (adjust based on altitude – consult your canning guide).
- Remove jars and let cool completely. You should hear a ‘pop’ as the jars seal.
- Let pickles cure in a cool, dark place for at least 2 weeks before enjoying. The longer they sit, the more flavorful they become!
Nutrition Information (Approximate per serving)
Sodium
1518 g
Sugar
103g
Fat
2g
Carbs
16g
