Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

04
September
2008

Dill Pickle Making

Making dill pickles is an annual tradition based on my grandmother’s recipe. We are duty-bound after all these years, family and friends now expect their quart at Christmas. Plus, it’s another way to remember a grandmother who left such a legacy for us, her love of gardening, food-making and the outdoors.

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The time for pickling is August/September while small cukes are available. Gather up supplies needed and have at it – get organized in advance and the process is relatively easy.  As with preserving any food, cleanliness is essential so this is the time to be fastidious in the kitchen.

My grandmother made pickles from cucumbers grown in her own garden.  We have a veggie garden full of produce, but no cukes, so I bought freshly picked cucumbers at the Farmer’s Market – last year it was Stoney Plains, this year Alm Hill farms – along with three or four large bunches of fresh dill.  You’ll also need several heads of garlic.

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Dill Pickle Recipe

Ingredients: For twelve to fourteen quarts of dill pickles you’ll need 14 pounds of freshly picked small cucumbers/3 or 4 large bunches of dill/apple cider vinegar (no substitutes for this!)/approximately 50 peeled cloves of garlic/rock salt or pickling salt (not iodized!)/alum/12-14 glass quart jars with lids and seals.

Directions: Gather all ingredients plus jars, lids and seals. Thoroughly rinse or wash cucumbers. Rinse dill and peel garlic. Wash and sterilize jars in the dishwasher or place in a large pot of barely simmering water until needed; place seals and lids in a pan of barely simmering water until needed.

While jars and lids are sterilizing mix the brine in a large pot and bring to a simmer: 1 quart apple cider vinegar, 2 quarts water, 2/3 cup rock or pickling salt. This is enough for maybe six quarts – you’ll need to double/triple or more depending on quantity. This recipe doubled is about the right amount of brine for twelve quarts, but you may need to make a little more.

When jars are cleaned and sterilized begin to fill them with 3 or 4 cloves of garlic in the bottom, two stalks of dill; stuff cukes in snugly, but without squeezing too much, and sliced in half if needed; save smallest cucumbers for the very top spaces.

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When quart jars are filled with garlic, dill and cucumbers, sprinkle 1/4 tsp. alum on top and pour simmering brine into one jar at a time to just cover the cucumbers, with about 1/2″  of space remaining at the top.  Wipe top of jar with a clean cloth, firmly place seal and screw on lid.  Tighten it.  Because my grandmother did, I turn mine upside down for a few hours – she felt they sealed better that way.  Not sure it’s necessary.  If the brine is simmering hot and you fill and immediately tighten each jar they should seal within a few hours. You’ll know they’re sealed if the seals don’t pop back when pushed down in the center. If for some reason a jar doesn’t seal, as sometimes happens, place that jar in the fridge and consume within a few weeks.

When the house smells like a giant brinery you’ll know you’ve made your pickles for the year!

For the next few hours you’ll hear the gentle pops as the vacume is achieved in each jar. Every year I have one or two that don’t seal – doesn’t seem to be a problem. We eat those sooner than later, and remember that traditionally dill pickles were preserved in large vats of brine for months on end, unsealed. I open the first jar after about 8 weeks and that’s the best jar of the year in my opinion.

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Alum powder, found amongst spices at most grocery stores, is used in pickling recipes as a preservative, to maintain crispness – Wikipedia.Dill pickles 60


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9 Responses »

  1. Oh Sally, I can see you making your wonderful pickles in your beautiful kitchen. I love the labels of “Shinny’s Dills” and I know that she is smiling and saying ‘that’s my Sally’ to all her pals who cherished the earth as she did. Your photos are sublime.

    Mille grazie!!
    Jeanette

  2. I’ve just returned from the Ballard Farmer’s Market with an armload of cucumbers, ready to tackle pickling for the first time. Thanks for the instructions, I’ll let you know how it goes!

  3. Ugh! This reminds me just how horrible our cukes did this season. They all died. What a year! I guess I could buy some for pickling… In any event, great lesson, Sally. Thanks.

  4. Finspot, it’s not too late -thanks to Farmer’s Markets. Stoney Plains said they’d have some cukes through Sept. Andrea, please do let me know how it goes. Jeanette, yes the heritage of it all.
    S.S.

  5. Sally — I’ve been meaning to tell you that my dills came out just wonderfully! I gave some to a friend for christmas and she served them to her dill-pickle-loving husband and neighbor, both of whom seemed quite impressed, the neighbor even called them “first rate”! Thanks again for the tutorial — I will definitely be using it again next summer!

  6. my pickles were so successful last year, I am back for more! this seems simple enough, but I wanted to ask the experts: can I use this same recipe/process to make pickle slices (chips), just slice the cucumbers?

  7. Funny you should ask . . . I’m going to do sweet & sour cucumber chips in the near future. Not sure if this particular recipe would translate to slices. I’ll check my resources and see what I can find out.

  8. Greetings,
    I followed your recipe to make some pickle/cauliflower/beet jars and they sealed successfully but wanted to check in if I needed to refrigerate them or if they can stay in the pantry until opened? I also may not have followed your measurings for salt/water/cider ratios, will this have an affect on the preservation?

  9. Addison, once the jars are sealed they can be stored in a pantry, preferably cool and dark. I usually open the first jar after about 7 weeks, when I just can’t wait any longer.
    When you’re preserving food exact measurements are important. Your pickles are probably fine, but I would check a little further. Do you know what amounts of salt/water/vinegar you used? Check this site and get the opinion of people who make a living writing about preservation. It’s possible to contact them with your question.
    http://www.uga.edu/nchfp/ (National Center for Home Food Preservation).
    Thank you for visiting.