Classic Dill Pickles
Prep time
Cook time
Total time
From the Monroe Organic Farms CSA Cookbook that I edited and produced!
  • 24 4-inch cucumbers (see note)
  • 1 quart distilled white vinegar
  • 1 cup salt
  • 3 quarts water
  • 1 teaspoon powdered alum
  • 16 garlic cloves
  • 16 dill heads
  • 16 small hot red peppers
  • 16 grape leaves
  1. Wash cucumbers and slice if you are not pickling them whole. Place in a large bowl and cover with cold water and place in the refrigerator overnight. The next morning, combine the vinegar, salt and water in a large pot and heat to boiling.
  2. While the vinegar mixture is heating, drain the cucumbers and pack into 16 sterilized pint jars, making sure to pack the cucumbers very tightly. Add a pinch of alum to each jar.
  3. Pour the hot vinegar carefully over the cucumbers and use a knife to work out any trapped air in the jars. Place a garlic clove, dill head, red pepper, and grape leaf on top of each jar and seal with canning lids and rings.
  4. Working in batches, Process for 10 minutes in a traditional hot water bath. Carefully remove jars from the water bath and allow to cool fully. Inspect seals before storing in the pantry.
I didn't have 24 4-inch cucumbers, but when sliced mind filled a large silver mixing bowl and seemed to equal the quantity in this recipe exactly - sorry I didn't think to weight that!

If your cucumbers are overgrown, slice them lengthwise into spears, but cut some of the excess seeds off of each spear.
Recipe by Cooking With MicheleĀ® at