“Grandma Calla’s Dill Pickle recipe has always been the go to for our family. Unfortunately, it has become harder and harder to find the heads of dill needed for that recipe. With the success of my Dill Pickle Relish recipe from last year, I decided to try to find a dill seed based recipe. If you want something that looks a bit more like what you get in the grocery store add a little turmeric for color.” – April Ferre
Dill Pickles
Ingredients
- 3 Pounds Pickling Cucumbers
- 4 Teaspoons Dill Seed
- 2 Teaspoons Mustard Seed
- 16 Black Peppercorns
- 4 Cloves Garlic
- 2 Cups White Vinegar
- 1/2 Teaspoon Turmeric For Color, Optional
- 2 Cups Water
- 2 Tablespoons Canning Salt
- 1 Tablespoon Sugar
- 4 Large Sprigs Baby Dill Optional
Instructions
- Wash and dry cucumbers. Cut ends off cucumber and discard. Cut the cucumbers into spears or chips and set aside.
- In each of 4 small dishes, combine 1 teaspoon dill seed, 1/2 teaspoon mustard seed, 4 black peppercorns, and a whole clove of garlic.
- In a medium saucepan, add vinegar. If adding turmeric, bring vinegar to a simmer, add the turmeric and stir well to combine. This will help dissolve more of the turmeric which is not soluble in water.
- Add water, salt, and sugar and return to a simmer.
- To each hot, sterilized jar, and working quickly, add the whole spices and pack cucumbers as tightly as possible. If adding baby dill, add alongside cucumbers.
- Add hot brine leaving 1/2-inch head space. Remove any trapped air from the jar. Wipe rims and attach two piece lids.
- Process in a boiling water bath for 10 minutes. Makes 4 pints.
- Allow to sit for 2 to 4 weeks before enjoying for best flavor.
2026 Adapted Recipe – April Ferre – Adapted from I Wash You Dry