Total Time
Prep 10 mins
Cook 0 mins

If you can boil water, you can make these. Just five ingredients and a warm, sunny spot will help you produce great crunchy dill pickles in just 3 days. The "secret" ingredient is bread!


  1. Scrub cukes well.
  2. Cut off both ends of cukes and vertically score their skin on opposite sides.
  3. Place cukes in a glass or a high quality plastic container.
  4. Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
  5. Boil enough water to fill container.
  6. Add 1 level tbs. salt per 2 cups of water.
  7. Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
  8. Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
  9. Place container in a warm, sunny place.
  10. Carefully stir contents once a day, keeping the bread on top.
  11. (If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
  12. Taste test.
  13. When the pickles are sour enough strain and reserve their liquid.
  14. Rinse the pickles in cold water.
  15. Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
  16. The pickles could be stored in the fridge for a week.
Most Helpful

These were excellent. My grandson loved them. I left them out 21/2 days but it wasn't very sunny the last day and they should have stayed a bit longer. I used kosher salt, garlic, and peppercorns. Easy and delicious!

rttravler August 04, 2008