Grampa’s Dill Pickle Recipe

Cucumber County Fair

I just wanted to share a delicious, quick-and-easy dill pickle recipe adapted from one my grandfather used. Most of the ingredients can be grown in your own backyard in bulk — so you’ll have plenty of pickles to share.

Grampa’s Pickles

makes 3 quarts


  • 12 to 15 fresh pickling cucumbers (each about 3-4″ long)

  • A pile of fresh dill sprigs from your herb garden36193

  • About 6 cloves of fresh garlic

  • 1 pint of vinegar (white or cider)

  • 1 quart of water

  • 2/3 cups of pickling salt


  1. 37668Wash your cucumbers well and set them aside.

  2. Combine the garlic, salt, vinegar, and water in a large pot and bring to a boil.

  3. Place a few dill sprigs in the bottom of each of your pickling jars, pack your cucumbers in tightly, and put another sprig of dill on top.

  4. Spoon out a clove or two of garlic from the pot and place in each jar.

  5. Pour the hot brine into each jar, leaving about 1/2 inch at the top, and seal.

Pickling like this works to preserve food because the low pH of the
brine and the antimicrobial properties of the garlic combine to prevent
growth of any dangerous micro-organisms.


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  • craig white says:

    My wife and i just tried this quick and easy recipe.As beginners, we were wondering how long the pickles should be in the jar before eating?
    Thank You,
    Craig White

  • Thomas says:

    Because you are using garlic and acetic acid (vinegar) to preserve to pickle these cucumbers, there is no fermentation time – so it is much quicker than some other methods.
    Personally, I have opened up the jar and eaten them the next day, but I would suggest giving them 4-5 days for the best flavor.

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