Dill Pickles

“This recipe has been passed down from generation to generation. My mother taught me to make them when I was young.” – Jean Hansen

“The hardest part about these is finding the fresh heads of dill to put in the jars. Other than that, they are so very easy to make. Add a little alum to the jars to help keep them crisp. These are unlike any dill pickles you can get elsewhere.” – Calla Ferre

Dill Pickles

Course: Pickles & Relishes


  • 1 Quart White Vinegar
  • 3 Quarts Water
  • 1 Cup Salt Non-Iodized
  • 7 Heads of Dill
  • 4 Garlic Cloves
  • 7 Teaspoons Mixed Pickling Spice Optional
  • Alum
  • Enough Cucumbers To Fill 7 1-Quart Jars


  • Scrub cucumbers and pack into hot jars with a head of dill, 1/2 clove of garlic, a pinch of alum, and 1 teaspoons mixed pickling spice, if desired. If picking cucumbers are too large for jars, cut into spears.
  • Bring brine ingredients to a boil. Pour over cucumbers leaving 1/4-inch head space and seal jars. Process in water bath for 10 minutes. Makes 7 quarts.

Early 1900s Recipe – Calla Stacker