Did you plant a vegetable garden this year and want to turn those cucumbers into yummy crispy pickles? Our family loves pickles and since we plant a garden every year we make a lot of salads during the Summer and at the end of the Summer we make pickles.
This recipe is so easy and if you choose to refrigerate them it’s even easier! I made a lot so I will share how to can them as well if you want to store them outside the fridge.
- 6 pounds cucumbers
- 3 teaspoons garlic powder
- 1/2 teaspoon mustard seed (each jar)
- 3 tablespoons pickling salt
- 3 tablespoons sugar
- 4 1/2 cups white vinegar
- 12 cups water
- 10-12 heads fresh dill
Wash cucumbers and dill well. Lay the clean dill on a paper towel to absorb water. Cut cucumbers into spears or slices, however you would like to enjoy them. We actually use a citrus slicer to make the spears, it works pretty good. 😉
After your pickles are all cut, combine water, vinegar, pickling salt, garlic powder and sugar in a large saucepan and bring to a boil.
Place 1/2 teaspoon of mustard seed and 2 heads of dill in each jar.
Pack each jar full of your cucumber slices. I actually made one of my jars (top right) with some carrots, sweet peppers and pickles to have a veggie mixture. 😉
Carefully pour mixture into each jar leaving 1/2 inch space on top on jar. Screw on lids, refrigerate and leave for at least a week before digging in. 😉
*Note* If you want to can your pickles for storing outside the fridge make sure to sanitize your jars by boiling the jars and covers in hot boiling water for 10 minutes. After adding the brine (mixture) and leaving that 1/2 inch space on top, replace lids and place in a large stockpot. Bring to a boil and boil for 10 minutes. Remove promptly and set on a kitchen towel or pot holders on side board for 12-24 hours. Jars will seal as they cool.
So there you have it. 😉 Super Easy Dill Pickles!