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Best Dill Pickles

This is one of the best Dill Pickle Recipes that has been handed down from my grandmother.
Prep Time 1 hour
Servings 8 Quarts


  • 1 peck Dill size cucumbers 6-7 inches long
  • 3 bunches Fresh Dill
  • 2 Large Garlic Cloves or 4 small
  • 1 Hot Pepper
  • 3 Pints Cider Vinegar
  • 1 1/2 cups Salt
  • 4 1/2 cups Boiling Water
  • 1 1/2 Tsp Powdered Alum


  • Choose crisp, freshly picked cucumbers with short stem left on and wash gently in cold water. Put vinegar salt and water into a large pot for heating. Have 10 or 11 quart jars ready to fill. Place a stalk of dill in each jar and start packing your cucumbers into each jar. Put 1/8 of piece of clove garlic, 1/2 piece of clove and 2 slices of red pepper and 1/8 of the alum. Heat the vinegar and salt solutions until boiling pour over the pickles in each jar. Seal immediately and store in a cool dark place will be ready to eat in 3 or 4 weeks, the longer the better.