Last weekend, I had the opportunity to visit Claudia and her lovely garden in Saskatchewan. We have had an unusually hot and dry summer here on the Prairies. This has been a welcome change for our vegetables, as the past few summers have been wet and, quite frankly, miserable. The abundance of cucumbers, carrots, potatoes and onions made capturing some of Claudia’s recipes simple and fun. There is nothing like using fresh ingredients from your backyard.
When I walked into the house after the 5 hour drive from Winnipeg, I noticed something on the fridge. I took a picture of it (above). This simple piece of paper is the reason I started this food blog. This is Claudia’s recipe for Dill Pickles. Yes, just the ingredients for the brine. No instructions, no laminated paper, nothing. Just her coveted recipe scribbled on an old piece of worn paper. I knew I had to post this delicious recipe for the best dill pickles you will ever have immediately!
You will need:
For the brine:
6 cups water
2 cups pickling vinegar
1/2 cup coarse salt
1/4 cup sugar
Jaring ingredients:
1-2 heads of garlic
Lots of fresh dill
Lots of garden cucumbers
Alum powder
**please note that this recipe makes approximately 6-8 jars of pickles. Quantities vary due to jar and cucumber size.
In a saucepan, sterilize your lids by boiling them in water for approximately 5 minutes.
In a large pot, combine water and vinegar.
Bring out the coarse salt.
Claudia wanted me to point out the side of the box where it says “excellent for pickling”.
Add salt and sugar to water and vinegar mixture.
Place on stove and bring to a boil.
Boil for 5 minutes.
In a clean jar, place 2 cloves of garlic (halved) and sprig of fresh dill at the bottom.
Aerial view of the jar.
Enter the stars of this recipe – the cucumbers!
Cut the top off each cucumber and poke 3 holes in it.
Place vertical inside the jar.
Another aerial view.
Fill jars completely with cucumbers.
Place another sprig of dill and 2 halved garlic cloves on top.
Ensure the dill does not touch the rim of the jar or else it won’t seal properly.
Lookin’ good!
Enter the Alum.
Add a pinch of Alum to the top of the dill and garlic.
Alum helps keep the cucumbers firm and crisp during the pickling process.
Perfect.
Fill jar right up to the top with simmering brine.
Place lid firmly on jar and seal completely.
Ensure you are pressing down on the flat metal piece while turning the lid.
And you’re done!
Leave on the counter or in a cool place (not the fridge).
These pickles will be ready in 10 days and keep for up to a year.
Place in fridge after a month or when opened.
31 Comments on Dill Pickles
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Jimmy Cracked-Corn
August 23, 2011 at 10:26 PM (13 years ago)Looks good. Whether necessary or not for safety, it is now recommended to run pickles through a boiling water bath for 5 or 10 minutes before calling them done.
Erin Goudreau
August 19, 2018 at 7:39 AM (6 years ago)Not if they are being refrigerated. Fermentation is also a method of preservation that doesn’t require heat processing. You will kill off the lactic bacteria that make these pickles so healthy.
Ada
May 31, 2020 at 12:50 AM (5 years ago)Except these are in vinegar, not lacto-fermented…
Lesia Iwasyk
August 24, 2011 at 2:20 PM (13 years ago)thanks for an awesome blog…I love it and check back daily…..I wish that you would post more often…
Claudia's Cookbook
August 24, 2011 at 2:50 PM (13 years ago)Thanks Lesia! I wish we could post more too! Our goal right now is once a week. Thank you very much for reading!
Iris ( Orycia)
September 29, 2013 at 9:33 PM (11 years ago)Would like to know where in Sk, as my family is about 5 hrs from Wpg. As well
BONNIE Niziol
August 20, 2015 at 5:35 PM (9 years ago)i use this same recipe but I process in a hot water bath for 15 minutes for quarts.
Marie Currie
March 28, 2016 at 8:43 PM (9 years ago)Perhaps Claudia could give some advice on growing the cukes too. I got a grand total of TWO last year (2015)!
I hope this year will be kinder to my garden and the pickling cucumber plants. Fingers crossed.
I’m reserving your Mother’s recipe in the (vain?) hope that I will have enough for at least one jar 😀
Thank you for your dedication to both your Mother and the culinary arts!
Your blog is lovely.
Faye Blackner
August 16, 2016 at 1:44 PM (8 years ago)I’m reading this recipe for cucs and see 1/4 c sugar listed in ingredients but nowhere in the instructions does it mention sugar – is this an error? Can’t see sugar in dill pickles!
Claudia's Cookbook
August 27, 2016 at 1:01 PM (8 years ago)Sorry Faye, the recipe has been updated. Thanks for the catch!
Lori
January 28, 2017 at 7:19 PM (8 years ago)Yes it does say add sugar to water and vinegar and boil. Now are you saying not to add the sugar???
Karina Richardson
September 2, 2016 at 4:43 PM (8 years ago)I am unsure of when you put in the fridge. After opening? It says after a month or after opening. Will you clarify.
Claudia's Cookbook
September 6, 2016 at 1:23 PM (8 years ago)Both.
Brenda
September 23, 2018 at 9:20 PM (6 years ago)After a couple weeks, then brine goes cloudy.
Doreen
December 22, 2016 at 7:11 PM (8 years ago)Why do you poke holes in the cuc before putting them in the jar ?
Claudia's Cookbook
December 23, 2016 at 9:45 AM (8 years ago)To ensure some of the liquid marinates the pickles. Not necessary, just something we like to do 🙂
Billy
October 27, 2017 at 1:08 PM (7 years ago)Thank you for this super informative guide on how to make my own pickles at home! The pictures following every step of the process is very very helpful. Can’t wait to try my hand at making these myself! Thanks for sharing!
Cheryl
November 21, 2017 at 9:48 AM (7 years ago)My mother & grandmother prepared pickles just like this except no sugar; added 2 dried chili peppers for heat. They never processed them in a canner & we never got sick. I’ve struggled with the processing instructions we now see in books & websites everywhere & I have tried the hot water boil for 5 minutes but still end up with soft pickles; not crunchy like my mom’s. When ever anyone ever says they grew up without having their cuc’s processed it seems to raise a critical response. I’ve added a horseradish leaf to the jar which is suppose to help (so they say) but still not the same. Next batch I’m going to prepare just as your instructions. I love your site by the way – Thank-you for sharing!
Geraldine
January 16, 2018 at 2:50 PM (7 years ago)Great recipe.Is allum easy to find?
Claudia's Cookbook
February 13, 2018 at 6:00 PM (7 years ago)Yes, it should be in your regular grocery store with the spices.
Sandy
January 23, 2018 at 10:28 AM (7 years ago)Grandparents were from Kiev, Thought these recipes were lost. Thank you for sharing.🤗
Walter
June 27, 2018 at 8:45 AM (6 years ago)You recipe says pickling vinegar, which is more acidic. Would it work just as well with regular vinegar?
THanks
Maryann
July 14, 2018 at 11:13 PM (6 years ago)Wonder if you use 5%vinegar or 7%.
Linda Robinson
August 7, 2018 at 12:27 PM (6 years ago)So I have not seen an update on your site regarding the sugar in dill pickles. So sugar or no sugar!!!
Andriyanna
August 10, 2018 at 9:46 AM (6 years ago)For those still asking:
Heinz Pickling vinegar is 7% acetic acid by volume (regular distilled is 5%)
There is sugar in this recipe.
Question I have is can you sub regular distilled and cut down on (or omit) the sugar?
Carol Neiman
August 14, 2018 at 10:19 AM (6 years ago)Going to try them Could you use great tomatoes in this brine?
Olga
April 9, 2020 at 11:42 PM (5 years ago)Yes, you can use green tomatoes for this recipe if that’s what you meant.
Brenda
September 23, 2018 at 9:21 PM (6 years ago)After a couple weeks, then brine goes cloudy.
helena wayte
October 12, 2018 at 7:28 AM (6 years ago)I use grape leaves in the brine to keep the cucs crisp.
Claudia's Cookbook
December 11, 2018 at 9:24 PM (6 years ago)Great tip!! I will have to give that a try!
Ken
December 3, 2019 at 9:19 PM (5 years ago)The grape leaves work. My wife and I tried it last year and it makes a difference in the crispness of the cucumber dills. I read about it in a Ukrainian cookbook from Savella Stechishin.. Traditional Ukrainian Cookery. Great book!