Easy Homemade Pickling Dill Pickles Recipe | Laura McIntosh | PBS Bringing It Home

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is less processed and has a coarser texture.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide flavor without the need for fresh garlic.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more convenient and less expensive.

Wash the pickling cucumbers thoroughly.

Soak the cucumbers in ice cold water for up to two hours.

Sterilize your jars and lids in a large pot.

In the pot, combine 3 cups white wine vinegar, 9 cups water, and 3/4 cup salt.

Heat the mixture until just before it starts to boil, then reduce to a simmer.

Separate lids and seals from jars to sterilize.

Wash the dill and drain it.

To each sterile jar, add 1/4 teaspoon alum, 2 or more cloves of garlic, and a chili pepper for spice.

Add 2 heads of fresh dill to the jar, bending them down to fit.

Begin adding the cucumbers to the jar tightly. You can also slice the cucumbers if desired.

Pour the vinegar-water mixture into the jar until the cucumbers are covered.

Seal the jars immediately with the sterile lids, ensuring not to seal too tightly.

Place the jars back into boiling water and let boil for about five minutes.

Remove the jars from the pot and tighten the lids completely.

Turn the jars upside down for approximately five minutes on a clean towel.

Cooking Techniques

Equipment Needed

Spice Level: