A few people have asked if I’d share my dill pickle recipe. This is the recipe my grandmother used for years, and she recently told me it’s the recipe her grandmother always used to use. She said she liked it because the ingredients are per jar – making it really easy to make pickles as your cucumbers are ready, instead of having to wait until you have a lot at once.
These pickles also have to age for a while. Mine will sit at least 6 weeks, but longer wouldn’t hurt.
Makes 1 Quart
1/2 to 1 Tbsp salt
1 cup white vinegar
1-2 heads dill
1/2 tsp. powdered alum
Put salt, vinegar, and dill in bottom of can. Add cucumbers and more dill, finish filling with boiling water and seal up.
Since I’d never made pickles before, I wasn’t convinced that the brine alone would be enough to preserve the pickles. We ran the jars through the water bath canner for 15 minutes (based on another pickle recipe we found). I’m still not 100% sure that’s the best way to do it, but I’m curious.