Dill Pickles
Our dill pickle recipe has been modified over the years, but originated from a customer who taught us about using our own fresh grape leaves to help keep our pickles crisp. We take special orders each season for pickling cukes and dill, and we have grape leaves available as a specialty u-pick crop. Please ask us for details!
Servings Prep Time
24Quarts (25 lb bag) 60+minutes
Cook Time
Servings Prep Time
24Quarts (25 lb bag) 60+minutes
Cook Time
Ingredients for Brine (requires 2+ batches):
  • 4cups white vinegar
  • 12cups water
  • 1cup pickling salt
Ingredients for Pickles (per each jar):
  • 1-2each grape leaves(fresh picked)
  • 2heads fresh dill
  • 1/2teaspoon whole black peppercorn
  • 1/4teaspoon mustard seed
  • 5whole cloves fresh garlic(peeled)
  • 1-2each dried chili peppers(optional)
Canning instructions:
  1. This recipe provides the ingredients and some tips for making pickles, however we will not be providing complete instructions for the canning process. For the most current instructions for safe canning methods, we prefer that you use a reputable source for canning your pickles. We use the Ball Blue Book (freshpreserving.com) for proper canning and water bath instructions for making Kosher Dill Pickles. You may also click below on Our Favorite Links for links to several home canning websites.
Before you begin:
  1. Pickling cucumbers are best when they are harvested within one to two days of when you plan to pickle, so place your orders accordingly. Be sure to have your jars, ingredients and equipment ready ahead of time. Jars must be sterilized prior to canning. Once your work station is ready, you will want to begin simmering the water for your water bath so it’s ready when you are. Place your pickling cukes in a large bowl or bin of cold water to allow you to clean and sort more easily.
To make the brine:
  1. Place all of the brine ingredients in a large stock pot and bring just to a boil. Reduce heat and simmer while you prepare your pickles. You will be adding the brine to your jars of pickles just before you seal them for placing into the water bath. You may want to increase your brine recipe to make sure you have enough to fill all of your jars. You will need to make several batches of brine depending on how many jars of pickles you end up making.
Filling your jars:
  1. Each jar should be filled with the ingredients listed above. Most water bath canners will hold 6-7 quart jars at one time, so you will only need to fill that many jars at once and then fill another 6-7 as those are boiling in the water bath. To fill each jar, place the grape leaves on the inside wall of the jar, overlapping the two leaves slightly. Add all of the spices, including the heads of dill to the bottom of the jars, being careful not to disrupt the grape leaves too much. Finally, add the cucumbers. Try to pack as many cucumbers in the jar as possible, making sure they don’t stick out of the top of the jar. You will want approximately 1/4-1/2″ of head space in each jar. Cucumbers vary in size, so you will want to sort through your cukes and select different sizes to completely fill your jars. You may also slice or cut your pickles into spears in order to make them fit better.
Finishing your pickles:
  1. You will finish your pickles by pouring the hot brine into each jar, being sure to leave the proper head space. Place in the water bath for the recommended length of time. Once pickles are finished, they should be store for several weeks (approx 6) to develop the flavor.