Learn how to make dill pickles the “old-fashioned” way. Pickling is a great way to store excess vegetables for the winter—or just make a tasty snack for the summer! Use this simple dill pickle recipe to make easy and delicious homemade pickles.
Pickled Cucumbers and Other Vegetables
This dill pickle recipe is great for pickling cucumbers, as well as a variety of other vegetables. That’s right—you can make pickles out of cucumbers, cauliflower, green and red peppers, onions, green tomatoes, summer squash, baby ears of corn—lots of different vegetables can be pickled! The best pickles, of course, are those made from the vegetables grown in your very own garden. Don’t forget to the dill, too!
Dill Pickle Recipe
Amounts are listed for the initial preparation of the pickles and for later packing the pickles into jars.
¾ cup; ½ cup of pickling salt
2 ½ quarts; 4 quarts of water
½ cup; 1 quart white vinegar
Vegetable(s) of your choice
Make a brine of ¾ cup of pickling salt, 2 ½ quarts of water, and ½ cup vinegar, heating to dissolve the salt and cooling before use. Alternate layers of vegetables—small (3-4 inches long) whole cucumbers or large pieces of other vegetables—with layers of fresh dill in a large crock or ceramic bowl. For an extra kick, add hot red peppers and peeled garlic cloves.
Pour brine over vegetables, and weigh down using a cloth, plate, and a canning jar full of water to ensure that the vegetables remain covered by the brine.
For 2 weeks, white scum will appear on the surface of the brine. Remove it daily.
When the two weeks is up, pack vegetables in hot, sterile jars. Heat ½ cup pickling salt, 1 quart vinegar, and 4 quarts water to boiling, pour over vegetables, and seal. Process for 15 minutes in boiling water bath.
Are you a pickle enthusiast? Find more great pickling tips and recipes.
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