Dill Pickle Recipe

Need To Use All Those Cucumbers?

Restaurant Pickle Recipe


What? A Dill Pickle Recipe on a restaurant recipe site?

Yes indeed! Here is the story:

We received "tons" of locally grown organic cucumbers from generous guests. Too many to serve with salads. We did not want them to go to waste ... so we developed our recipe to can the pickles.

Want to know one way to use all those cucumbers you have on hand? This easy Pickle Recipe will provide you with 8 jars of delicious dill pickles.

I don't often can at the restaurant because of time constraints.

But I do can a variety of fruits and vegetables for use at home.

Summer and Fall bring an abundance of fresh fruit and vegetables to the table. Cucumbers are always plentiful in the area I live and so I have found ways to make use of them by making Dill pickles.


Dill Pickle Recipe

Real Restaurant Recipe

Ingredients for liquid in jars:

  • 4 quarts of water
  • 2 cups of white vinegar
  • 1 cup of pickling salt
  • 1 teaspoon of alum


Ingredients to add to each jar before adding the liquid:

  • 1 whole stem of dill, washed
  • 1 teaspoon pickling spice
  • 1 peeled clove of garlic
  • 1 pound of 3-4 inch long cucumbers (with larger cucumbers it is better to quarter or half them lengthwise before pickling them)

 

Instructions:

  • Wash cucumbers
  • Place 8 one quart canning jars and lids in boiling water for 10 minutes to sterilize
  • In a large pot over medium-high heat, combine the water, vinegar, pickling salt and alum
  • Bring this brine to a rapid boil
  • Place in each sterized jar before adding the liquid:
  • 1 whole stem of dill
  • 1 teaspoon of pickling spice
  • 1 clove of garlic cut in half (2 halves per jar)
  • Cucumbers to fill the jar, about 1 pound per jar<

 

  • Fill the jars with boiling brine up to 1/2 inch from the top of the jar and seal the jars making sure the jar rims are clean
  • Process sealed jars in boiling water covering 1-2 inches over the top of the jars for 15 minutes
  • Carefully remove the jars from the water bath and allow them to cool
  • Store pickles for at least 8 weeks before opening
  • Refrigerate after opening

 

Now you have some fabulous tasting dill pickles to use throughout the year

Enjoy your dill pickle recipe and the company of those you share it with!

Donna