Dill Pickles

From Lana Ash Yield: 8 qt

Dill Pickles

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  • Prep Time


  • Total Time


  • Servings



  • 9-10

    lb. cucumbers

  • 16

    head dill weed

  • 16

    grape leaves

  • 8-16

    garlic cloves

  • 8

    T. salt (use non-iodized, or it will be slimy)

  • 12

    c. water

  • 4

    c. lemon juice (fresh, Minute Maid frozen, or the organic Santa Cruz brand seems to work the best). If you use Minute Made, use 4 of the 7.5 oz. bottles for 8 quarts.

  • 1

    tsp. Tumeric


Wash the pickles. Avoid bitter cucumbers. Pack the following ingredients into each widemouth quart jar: 2 fresh grape leaves (1 on top or side & 1 on bottom of jar) 2 heads of fresh dill (1 on top or side & 1 on bottom of jar) 1 clove in bottom of jar (I also put one in the top of the jar if I have lots on hand) As many cucumbers as will fit in the jar 1 T. salt Combine the water, lemon juice, and tumeric in a pot. Bring to boil and simmer for 1 minute. Pour into jars, allowing 1/2 to 1 inch head space. Wipe rims clean, place lids and rings on. Boil in water bath just until the water comes to a rolling boil, then take the jars out to cool. Be sure lids seal before storing. Shake every once in a while. Allow pickles to cure at least 5-6 weeks. • Pint Jar Option: 1 clove garlic 1/4 c. lemon juice 1/8 tsp. tumeric 1 1/2 tsp. salt 1 head dill boiling hot water to fill jars


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