• Homemade Dill Pickles

Making Homemade Dill Pickles With Kids

Summer has been packed with fun day trips and overnight adventures. During our break my kitchen helper and I volunteered at his school to prepare the gardens for the new school year. We noticed that pickling cucumbers were growing in one of the beds and I instantly knew we had to try making homemade dill pickles. Luckily he enjoys pickles, so this was going to be a simple, yet delicious activity to preserve a little summer while heading back to school in the fall.

Our first step was to visit our local farmers market to gather a few freshly picked pickling cucumbers. Since this was our first time making our own dill pickles, we opted to just make 1 jar worth, so only 3-4 cucumbers were needed. Now that we have tested and love how these dill pickles turned out, we will definitely be making a larger batch. It is also important to note that these are considered refrigerator pickles and are to be enjoyed within weeks, not months. Please refer to the “additional notes” section for instructions on how to preserve your pickles for longterm enjoyment.

What is your favorite vegetable to pickle? Leave a comment below.

Recipe Source: Tasting Table

Homemade Dill Pickles
Homemade Dill Pickles
Homemade Dill Pickles

Homemade Dill Pickles

Homemade Dill Pickles

Prep Time: 15 mins
Fridge Time: 1 week
Yields: 1 Jar

Ingredients

  • 1 Pound (3-4) Pickling Cucumbers (Kirby Variety if possible) Quartered lenthwise
  • 3-4 Dill Fronds and stems
  • 1 Cup - Water
  • 1/2 Cup - Distilled White Vinegar (less if you prefer a more subtle vinegar flavor)
  • 1/4 Cup - Sugar
  • 2 Tablespoons- Kosher Salt
  • 1 Teaspoon - Whole Coriander Seeds
  • 1 Teaspoon - Dill Seeds
  • 2 Garlic Cloves, Minced

Method

  1. Add the Coriander Seeds, Dill Seeds to your clean quart size jar. Add the dill fronds and cut cucumbers
  2. In a saucepan, add the water, sugar, salt, vinegar and garlic and bring them to a boil. The sugar and salt should dissolve
  3. Remove from heat and pour into the jar over the pickles. Seal the jar and move around to distribute the brine. Cool and then place into the refrigerator and enjoy 1 week later

Additional Info

If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. Place the filled jars, with lids secured, in a boiling pot of water to finish canning them. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first. Store at room temperature and can last 1 year. Please not that by canning them the process might cook the cucumbers slightly, which will yield and less than crunchy pickles.

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2 Comments

  • comment-avatar
    Leigh Rauseo August 21, 2018 (6:59 am)

    Can’t wait to try these!! I am guessing you’ll never buy pickles from the store again after tasting your homemade ones! 😉

    • comment-avatar
      Nicole Bedard August 21, 2018 (8:50 am)

      You are right!! So simple and delicious. You will love them