Grandma’s Dill Pickles

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Grandma’s Dill Pickles


  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 12 pounds pickling cucumbers,
  • quartered or halved lengthwise
  • 9 dill heads
  • (Heads are the flowers of fresh dill plants. You can substitute 3 tablespoons of dill seed.)
  • 18 garlic cloves
  • 18 small dried hot chili peppers


  1. In a Dutch oven, bring water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into quart jars within 1⁄4 inch of top. Place one dill head (or 1 teaspoon dill seed), two garlic cloves and two peppers in each jar. Ladle boiling liquid over cucumbers, leaving a quarter-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.



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