If you are looking for a great way to use up some of your cucumbers, this easy dill pickles recipe is for you! Best of all, there is no special canning equipment required!
Every year we plant both pickling and slicing cucumbers in our garden. See: 3 Great Pickling Varieties To Grow In Your Garden.
Early in the summer we watch the vines spread out and grow. We check them daily to see which plant will produce the first yellow flower.
And once the first one appears, watch out! Within just a few days we will have at least 100 blossoms on our cucumber vines.
You could actually sit and watch them for hours as the bees dive into each flower and pollinate them.
And in just a week or two, we know that we will have our first cucumber!
Then we will have dozens to pick each day for the next month!
And don’t think about skipping a day of picking. If you do, you will end up with large, bitter cucumbers that are no longer good for making dill pickles.
The only thing that they are good for is feeding the chickens or compost pile!
What To Do With All Those Cucumbers
So what do you do with all those cucumbers? We always take a few and eat them fresh, right out of the garden.
Or we make our Cucumber, Onion and Tomato salad. And of course, we add them to our salads.
But the most popular way to use fresh picked, garden cucumbers is to make dill pickles.
But this Easy Dill Pickles recipe is one of our absolute favorites!
In fact, it has been passed down from generation to generation in my household and I am proud to finally have the chance to share the recipe with you!
How To Make Easy Dill Pickles
The best part of this recipe is that there is no special equipment required. No need to heat up the kitchen to safely can the pickles.
These pickles are made simply by pouring a hot brine over the cucumbers and letting them sit in the refrigerator for 24 hours.
But in order for them to get that famous dill taste, there are a few steps to follow.
Use Fresh Dill Springs
First, whenever possible, be sure to use fresh dill sprigs. And just to clarify, the dill sprig is the stem with the fern like leaves.
However, if you don’t have fresh dill available, you can substitute dried dill seed.
When using dried dill, it is best to use the seed rather than dried weed. The seed has a more intense flavor that gets released during the pickling process.
Cut The Ends Off The Cucumbers
Another important tip to follow is to be sure to cut the ends off the cucumbers before pickling.
The ends tend to be more bitter, especially on the blossom end. Simply cut each end off and then cut as desired.
And speaking of cutting the cucumbers to make easy dill pickles, the choice is really up to you on how or even if you want to cut them.
I switch it up and make some batches into dill pickle spears, and other batches I will slice the cucumbers into round slices.
And if I am in a hurry, I just leave the cucumbers whole!
Use Fresh Picked Cucumbers
Finally, be sure to use fresh picked cucumbers to make your pickles. Cucumbers that have been sitting in your refrigerator crisper for days aren’t the ones that you want to use.
However, fresh picked cucumbers will result in what every expects a pickle to be – nice and crispy!
Mary and Jim
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Easy Dill Pickles – No Canning Required
- 14 pickling cucumbers
- 25 fresh dill sprigs or 8 Tablespoons dried dill seed
- 4 garlic cloves peeled and sliced
- 2 quarts water
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/3 cup salt
- 1 teaspoon mixed pickling spices
Cut the ends off each cucumber and discard. Then cut each cucumber lengthwise into 4 spears. *see note for making whole pickles.
In a large bowl, combine cucumbers, dill and garlic; set aside.
In a large pan add the remaining ingredients. Bring to a boil stirring frequently and just until sugar is dissolved. Pour over cucumber mixture and allow it to cool completely.
Transfer pickles and brine to a covered dish/mason jars. Refrigerate for at least 24 hours before eating.
Can be stored in the refrigerator up to 2 weeks.
You can also make whole pickles using the same process, adjusting the wait time to 48 hours before eating.
Recipe courtesy of Old World Garden Farms