EASY HOMEMADE DILL PICKLES

These Easy Homemade Dill Pickles are so good and a great way to use up your garden cucumbers. This is a recipe for easy homemade dill pickles I used 30 years ago when my children were little on the farm. They still fight over these pickles.   It is easy and the pickles are good.  So, if you have lots of cucumbers this year, this is a great way to preserve them. You don’t even seal the jars for these pickles.  They have a great taste, too.  I make them every year and divide the jars between my three children and myself.  Some years I get cheated! Easy Homemade Dill Pickles 4 1/2 quarts water 3 pints cider vinegar 5 percent 1 1/2 cups canning salt 2 teaspoons powdered alum 2 teaspoons yellow food coloring Dill Garlic cloves Cucumbers, peeled and cut into spears Bring first five ingredients to a boil in a large pot.   Peel and put raw cucumbers in jars.  Add one clove of garlic and one sprig of dill to each jar.  Pour enough of the boiling mixture into jars to cover cucumbers.  Screw on jar lids. Jars don’t have to be sealed. Let jars sit for 10 to 14 days before serving.  Refrigerate before opening so pickles will be crisp.  Enjoy! Note:  This makes about 6 quarts of liquid. It depends on how full you make your jars as to how many jars you will get from the recipe. I have never tried making them without peeling them. They will keep on the shelf for at least 3 or 4 months. I usually get about 8 or 9 quarts.  You can keep the liquid in the fridge and reheat if you don’t have enough cucumbers to use up all the liquid.  You could also cut the recipe in half to see if you like the pickles. The food coloring just makes for a prettier jar of pickles. Print Recipe Homemade Dill Pickles This is an easy way to make dill pickles. It's great for using up all your garden cucumbers. Cook Time15 minsTotal Time15 mins Course: VegetableCuisine: AmericanKeyword: Homemade Dill Pickles Author: The Southern Lady Cooks Ingredients4 1/2 quarts water3 pints cider vinegar 5 percent1 1/2 cups canning salt2 teaspoons powdered alum2 teaspoons yellow food coloringDillGarlic clovesCucumbers peeled and cut into spears InstructionsBring first five ingredients to a boil in a large pot. Peel and put raw cucumbers in jars. Add one clove of garlic and one sprig of dill to each jar. Pour enough of the boiling mixture into jars to cover cucumbers. Screw on jar lids. Jars don’t have to be sealed.Let jars sit for 10 to 14 days before serving. Refrigerate before opening so pickles will be crisp. NotesThis makes about 6 quarts of liquid. It depends on how full you make your jars as to how many jars you will get from the recipe. I have never tried making them without peeling them. They will keep on the shelf for at least 3 or 4 months. I usually get about 8 or 9 quarts. You can keep the liquid in the fridge and reheat if you don’t have enough cucumbers to use up all the liquid. You could also cut the recipe in half to see if you like the pickles. The food coloring just makes for a prettier jar of pickles.   Pin these Homemade Dill Pickles for later!   Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!   © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder   Follow us on Instagram.   Related