Home Made Dill Pickles

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Jun. 03, 2013

You can learn how to make homemade dill pickles. These dill pickles are actually fermented so they are the old style fermented dill pickles.


Fresh dill 3 Bunch (300 gm)
Crab boil seasoning 1/4 Cup (4 tbs)
Bay leaves 2 , crushed
Whole black peppercorns 1 Tablespoon
Coriander seeds 1/2 Teaspoon
Dill seeds 1 Tablespoon
Hot pepper flakes 1 Teaspoon
Pickling cucumbers 10 Pound (each about 3 to 4 inch)
White vinegar 2 Cup (32 tbs)
Pickling canning salt 1 1/2 Cup (24 tbs) (Soaked in brine and brine discarded)
Water 16 Cup (256 tbs)
Garlic cloves 6



1. Rinse the cucumber under cold running water and remove the dirt if any, and drain them.

2. Using a sharp knife cut the tops and ends and cut the cucumbers in quarters, lengthwise.

3. Cut the dill leaves and also some stems.


4. In a crock-pot, put half of the garlic, half of dill leaves and stems, crab boil, water, salt, vinegar and stir well to mix.

5. Add in the cucumber and pickling spices, stir and put some weight on it by placing an inverted plate sealed in a zip lock bag.

6. Cover the pot with clean towel and place in cool place with about 70 to 75 F temperature for about 3 weeks.

7. Check the brine daily and remove the scum that forms on top.


8. After 3 week, can the pickles, store and serve as desired.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 1190Calories from Fat 100

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 353 mg14.71%

Total Carbohydrates 266 g88.7%

Dietary Fiber 36 g144%

Sugars 76 g

Protein 49 g98%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet