Homemade Dill Pickles

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Summer has been kicked off at our house, and one of the first things I do each summer is to make homemade pickles.   This supply usually lasts us until Labor Day, when I make a fresh batch for our end of year summer pool party.

homemade pickles dill

Making homemade pickles is really easy and only requires a few ingredients. One of the best things about them, is they are dye free, which is great, although they will not have the yellowish color.

This recipe will yield approximately 8 to 10 quarts.

First, you need to gather your ingredients, Mason Jars & lids, water, canning pot, and any other canning tools that you may need.

mason jar

To prepare your jars

Wash your jars and rings in HOT soapy water. This year, I put them in the dishwasher and let them steam dry.   Then dry them and set them off to the side.  Put your lids in a small sauce pan and slowly bring them to a gentle boil.  Let them continually boil gently until you are ready to use them.


3 quarts of Water

1 quart of Vinegar

3 teaspoons of Alum

3/4 cup pickling/canning salt

Fresh Dill

Fresh Garlic

Preparing jars for pickling:

Peel your cloves of garlic.

Place 3 heads of fresh Dill into bottom of jars.

Then place one large clove or 2 small-medium cloves of garlic in bottom of jar.

Next, fill your jars with your chopped cucumbers. Make sure to pack your jars tight with your cucumbers.

Add one medium clove of garlic to the top of the cucumbers.

Then put two more heads of fresh dill on the top.

Making your brine:

Take your 3 quarts of water, 1 quart of vinegar, 3 teaspoons alum and 3/4 cup pickling/canning salt and combine them into a 6 qt or larger pot. Bring this mixture to a boil. While this is coming to a boil you can start preparing your other ingredients into the jars.

boiling water

Canning Method:

Now you are ready to add the boiling hot brine to your jars. Fill with brine until cucumbers and dill are covered. Make sure you leave about 1/2 inch head space.

Take a clean dry towel and wipe off rims of jars.  Make sure they are wiped clean and dry.  Then take your lids that have been boiling gently and place carefully on jars and screw on rings as tight as you can make them.


Place jars in boiling-water canning pot and put lid on pot.

Process pickles for 10 minutes.

Carefully remove hot jars and place on a clean dry towel.

Wipe off lids of jars with another clean dry towel, then leave sit on counter for 24 hours.

This gives them time to seal and cool.


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Laurie Fleming

Laurie has been married to her husband and best friend for 14 years. Together they are homeschooling their two boys (Ethan 11 and Jason 9), trying to inspire them to be all that they can be.  My goal for my boys and my blog is for fun, hands on activities for keeping it interested. You can find her blogging about their life and adventures over at Inspiring NH Kids.
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