Crisp, garlicky dill pickles made the old-fashioned way with fresh cucumbers, plenty of dill, and a simple vinegar brine. A treasured family recipe passed down from Grandma Dora — perfect for snacking, sandwiches, or sharing at any gathering.
Grandma Dora’s Dill Pickles
Here's the OG of dill pickle recipes! Randi's Grandma Rost provided it for Teresa's wedding shower. It is more descriptive than Grandma Drine's recipe. They might both produce exactly the same result. But go with this one if you need a little more guidance. And use Grandpa Lowell's cucumbers and dill if you can!
Ingredients
Equipment
Method
- Scrub cucumbers well. Use sterilized one quart canning jars. Into each jar, put one head of dill and one clove of garlic. Then pack in the cukes to almost fill jar (not quite to neck of jar). Add another head of dill.
- To create the brine, bring the water, brown vinegar, and salt to (just barely) a boil. Stir to dissolve salt. Keep hot.
- Fill the jars with hot brine to within 3/4″ of the top of the jar. Put on lid and ring and seal.
- Tiny pickles will be ready to eat in 7-10 days and will last for up to a year..
Notes
Quantities
The original recipe didn’t say how many jars of pickles get produced, so I’m guessing 8. If people try this recipe and find out it’s something different, please correct it. It’s not a big deal to discard the extra brine if it isn’t used.
Canning Jars
Ball brand rings and lids work best.
