Prep 30 mins
Cook 1008 hrs
Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.
- Put the quart jar (s) in a large pot, cover and bring to a boil.
- Boil them for 10 minutes.
- Remove and empty them.
- Put the salt, spices and garlic in the bottom of a sterilized quart jar.
- The amount listed is for one jar.
- Add a little water to dissolve the salt.
- Pack- I say PACK!
- -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
- Leave a little headroom.
- Fill up with water, leaving 1" headroom at the top.
- Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
- Use sterilized lids and rings to cap.
- (Boil both for 5 minutes.).
- Place on newspaper in case they leak while fermenting.
- Store in a cool dark spot- a basement is ideal.
- I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.
I have not tried this recipe yet. I would like to share my tip for cleaning cucumbers. I use a sponge designed for non-stick cookware. When wet they curve around the cukes nicely and are just right for washing away all those pesky little pricklys. CAA
Excellent recipe! It is really important to use crispy cucumbers--I used a couple that were a little soft and they were mushy in the finished product so follow the recipe and use only your best cucumbers. Thanks!
Great tasting pickles. Wish I had made more! These are very similar to the 'salt dills' that are a favorite with several family members and are on the request list each year. The tablespoon of pickling spice is more then in my recipe and found it made for a nice touch! I used garlic and of course the fresh dill. I was very impressed with your instructions. I highly recommend this recipe for the making of delicious dills. Thank you Jenny.