How to Make Dill Pickles

An Old-Fashioned, Homemade Dill Pickle Recipe

June 28, 2018
Pickled Cucumbers

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Learn how to make dill pickles the “old-fashioned” way. Pickling is a great way to store excess vegetables for the winter—or just make a tasty snack for the summer! Use this simple dill pickle recipe to make easy and delicious homemade pickles.

Pickled Cucumbers and Other Vegetables

This dill pickle recipe is great for pickling cucumbers, as well as a variety of other vegetables. That’s right—you can make pickles out of cucumbers, cauliflower, green and red peppers, onions, green tomatoes, summer squash, baby ears of corn—lots of different vegetables can be pickled! The best pickles, of course, are those made from the vegetables in your very own garden. Don’t forget to grow the dill, too!

Dill Pickle Recipe


Amounts are listed for the initial preparation of the pickles and for later packing the pickles into jars.

  • ¾ cup; ½ cup of pickling salt
  • 2 ½ quarts; 4 quarts of water
  • ½ cup; 1 quart white vinegar
  • Vegetable(s) of your choice
  • Fresh dill


  • Make a brine of ¾ cup of pickling salt, 2 ½ quarts of water, and ½ cup vinegar, heating to dissolve the salt and cooling before use. Alternate layers of vegetables—small (3-4 inches long) whole cucumbers or large pieces of other vegetables—with layers of fresh dill in a large crock or ceramic bowl. For an extra kick, add hot red peppers and peeled garlic cloves. 

  • Pour brine over vegetables, and weigh down using a cloth, plate, and a canning jar full of water.

  • For 2 weeks, white scum will appear on the top of your pickles. Remove it daily. 

  • When the two weeks is up, pack vegetables in hot, sterile jars. Heat ½ cup pickling salt, 1 quart vinegar, and 4 quarts water to boiling, pour over vegetables, and seal. Process for 15 minutes in boiling water bath. 

Learn More

Looking for an even easier pickle recipe? Learn how to make refrigerator dill pickles with a look at this video. Also see our recipe for Kosher-Style Dill Pickles.

Are you a pickle enthusiast? Find more great pickling tips and recipes.


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Reader Comments

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Just a comment on brine. There is no need for vinegar! My grandmother's delicious, safe kosher pickles do not contain vinegar. True salt, good water, garlic, dill & a piece of hot pepper is all you need. If proper canning techniques are followed, water bath is also not needed, just turn the jars upside down & they seal themselves. Primo Pickles!

How many pickles?

Could you suggest how many pickles this recipe requires?
Thank you!

What is pickling salt?

What is pickling salt?

Pickling Salt

Pickling salt is canning salt, which is specific for canning, It’s called Canning Salt. You can find it at most grocery stores and Walmart’s.
Hope this helps.

Pickel brine

Do you have a recipe for a great pickel brine.

dill pickles

way too much salt and not enough vinegar

Is this a safe for a year on

Is this a safe for a year on my pantry shelf recipe? It reads like one. And I'd love to try it if it is.

how long are homemade pickles good?

Yes, these will last a year on the shelf. Enjoy!

Sliced dill pickles?

I only have large cucumbers (which I grew)> Can I slice them and follow the same process?

Absolutely! Go for it!

Absolutely! Go for it!

cucumber pickles

Could you tell me how many pounds of cucumbers i need to make this recipe.

dill pickles

I have never pickled anything (city girl) I used to buy Delmonte berrowled cured pickles and loved them. They no longer make these. They were salty. No garlic, onion, spicy, they were the best pickles on the market I would rather have these plain just like those. But most of your recipes call for garlic and other items that change the taste. Those on the market have to much vinegar taste. Does anyone have a recipe for salty pickles without all the other flavors? Please let me know, been looking for a very long time.

Pickles -your way

Sandra, you don't have to add garlic or dill. It's whatever you like. They will still be pickles. the salt should also be enough. Best to you.

salty pickles

half and half water and vinegar for each 6 cups of brime use 1/8 cup of is plenty and you wont overwelm the cucumber taste with salt.

My husband and I started our

My husband and I started our pickles about a week ago and we followed everything to a T. There is no white scum developing until just now. Do we start the 2 weeks now that the scum is developed or keep on schedule?

scum forming on pickles

It would be a good idea to start your countdown now. Good luck with your pickles!

do you dispose of original

do you dispose of original liquid and start fresh before pouring boiling liquid in jars. that seems like a waste to me.

Yes, you dispose of the

Yes, you dispose of the original liquid.

Thank you, always wanted to

Thank you, always wanted to try this & this year grew plenty of my own dill sized pickles. However, am one week into this &brine has dropped in crock. What can I add?? - make more brine like that with which I started the process?? Thanks for the recipe & your help!!!

Just add distilled water to t

Just add distilled water to t original level of the brine, when the brine evaporated the salt remained behind.

I have been looking for a

I have been looking for a good pickle recipe and seem to keep finding 1/2 of what I want. I've seen a few tasty sounding recipes but with a quick process (ie refrigerator pickles) or the old fashioned crock process I want to use but with a disappointing recipe (this article). Can you mix and match pickle recipes? Can I use a brine from a fridge pickle recipe and use the crock process?

It's not advisable to mix 2

It's not advisable to mix 2 different types of pickling methods. Do a quick search for crock pickles and you should be able to find a recipe that you would like.

My mother in law says that I

My mother in law says that I need to pickle corn by The Farmer's Almanac. I don't have one so can someone tell me when I should pickle my corn??????

I really want to make this

I really want to make this recipe but I don't understand the ending where it says process. Could someone explain please?

You process so it doesn't

You process so it doesn't spoil. You just put the filled jars in boiling water with some tongs. Make sure your jars are filled up and the lids are sealed with the bands. Once the water returns to a boil, process the amount of time in the instructions. Then take the jars out with tongs and let them cool. Test the lids by pressing down on them; if they are solid, you're good.

Ok, so I tried this. I used a

Ok, so I tried this. I used a cookie jar instead. It may be porcelain instead of ceramic. (I'm not sure it just says made in china). I didn't use the cloth and plate with a jar on top to weight it down. I simply turned the lid (which has a bit of a dome on top) upside down. The cuc's have been in there for almost a week now and there is no scum developing. :( I followed the rest of the directions exactly. Do you think it's because of the jar or is it because I didn't use the cloth, plate, and jar of water on top? O..also it's just been at room temperature on the counter.

Pickles can be safely made in

Pickles can be safely made in stoneware, glass, or food-grade plastic containers. Not knowing what your container is made of may be part of the problem.
Turning over the cookie jar lid may not have been heavy enough, which is why we suggest weighting it down.