It’s easy to put up a batch of delicious homemade dill pickles. Photo courtesy Rick’s Picks.
Dill Pickle Recipe
It’s Fun To Make Your Own Dill Pickles
Rick Fields, picklemaster extraordinare of Rick’s Picks, owes his pickling chops to his mom, Holly Fields, a talented home cook. Pickling was a summer ritual at the Field summer home in Vermont, where they used to gather in the kitchen after dinner to pickle the summer’s bounty.
Rick share’s his mother’s pickle recipe. We hope you’ll share all of Rick’s Picks pickled vegetables with your friends. They’re one of our favorite Top Picks Of The Week: delicious, low calorie food you can enjoy every day, without added sodium.
Check out the different types of pickles in our Pickle Glossary.
Mrs. Field's Original Dill Pickle Recipe
Makes 6 jars
- 4 pounds of pickling cucumbers
- 18 dill heads (or 6 tablespoon dill seed plus dill leaf)
- Whole cloves
- 12-18 garlic cloves, peeled and halved
- 6 teaspoons pickling spice
- Whole black peppercorns
- 3 cups white vinegar
- 6 teaspoons kosher salt
- 6 pint canning jars
- Wash cucumbers and dill.
- In each of the 6 pint canning jars, put 3 dill heads, a few cloves, 2-3 garlic cloves, a tablespoon pickling spice, a pinch whole black peppercorns.
- Bring a large pot of water to a boil for a water bath. In another pot, boil vinegar and salt (the brine). Bring brine to a roaring boil. (Have extra vinegar on hand in case you need more of this mix).
- Pack cucumbers tightly into jars, leaving 1/2" headroom, and pour the boiling brine on top of the cucumbers to cover. Add lids and place immediately in the boiling water bath.
- Process for 7 minutes. Tighten lids again but don't over-tighten! The lid is good if it doesn’t “pop” the next day. Allow to pickle for two weeks or longer, then open and enjoy!
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