These Homemade Dill Pickles will blow your mind! They are packed with flavor and so easy to make.
Growing up, my Dad always had a garden. It was more than a way to save on our grocery expenses. It was his pride and joy – a hobby he loved and continues to love into his 70s.
Dad’s productive garden meant my Mom, who was the queen of the kitchen, always had produce on hand to put up. On summer weekends, you would quite often find her in the kitchen canning and freezing Dad’s bounty for the winter.
I can still smell the tomato sauce from freshly picked tomatoes simmering on the oven and will never forget my excitement as she made my favorite strawberry freezer jam.
Every summer she would also make Homemade Dill Pickles, but to be honest, I never was thrilled with the taste or texture.
A few summers back, when I was visiting her in Texas, I got the idea that we should try to make Dill Pickles again. Only this time, I wanted them to be spicy and to have a really bold flavor.
We put our heads together and came up with this recipe. And wow – these Homemade Dill Pickles deliver on both the flavor and texture department. I have made them several times now, and they never last long before they disappear.
(Momming Tip: Hide a jar under the kale, so your kids don’t eat them before you get one.)
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I’ve used Dill Essential Oil here to really make the flavor pop. If essential oils aren’t your thing, feel free to leave it off.
[clickToTweet tweet=”Bold & Spicy Dill Pickles” quote=”Bold & Spicy Dill Pickles”]
If You Like These Dill Pickles with Essential Oils, You May Like These Other Recipes with Essential Oils:
- Peppermint Ice Cream with Essential Oils
- Mango Lime Sorbet
- Honey Lemon Strawberry Sorbet
- Zucchini Feta Quinoa Salad with Lemon Dill Dressing
Homemade Dill Pickles
Ingredients
- 1 1/2 lbs cucumbers
- 4 garlic cloves peeled and smashed
- 2 teaspoons Dill seeds
- 1/2 teaspoon Red pepper flakes
- Brine:
- 1 cup cider vinegar
- 1 cup water
- 1 1/2 Tablespoon Pickling salt
- 2 drops Dill Essential Oil
- Special Equipment: Canning Jars
Instructions
- Prepare the jars.
- Cut cucumbers in spears. Cut off blossom end (enzymes that make pickles limp are found here).
- Add cucumber spears to jars
- Per jar add 2 smashed cloves of garlic, 1 teaspoon Dill seed, 1/4 teaspoon Red pepper flakes (less if you want it less spicy).
- Pack cucumbers in jars leaving at least 1/2 inch of space at the top of jar.
- Boil pickling brine and pour over cucumbers.
- Add 2 drops of dill essential oil to each jar.
- Remove air bubbles by tapping the jars against the counter. Tighten lids.
- Keep in refrigerator if not processing. Wait at least 48 hours before opening.
- Process 5 minutes in water bath if storing longer
Nutrition
Our garden is full of cucumbers and I have to give this a try!
This looks like a great recipe! Do you have any tips to keep the pickles crisp once they’re done with the process? I’ve had a few batches that end up just a tad less crispy / crunchy than i’d like or am used to – thank you for sharing your recipe!