Homemade Sour Dill Pickles

If you like sour, then my moms dill pickles are for you. She has been making these tasty little treats for years and they have become a family tradition. We always have them at Thanksgiving.

I made them for the first time last year and was surprised at how easy they were to make. This year we have TONS of cucumbers from our CSA so I have been stocking up.


  • 4 ½ cups water
  • ½ cup salt
  • A large bunch of dill
  • 1 cups of vinegar
  • Approximately 5 cups of cucumbers cut in to bite size pieces
  • Glass Jars

Yields approx. 3-4 quarts


  • Bring 4 ½ cups of water and ½ cup of salt to a boil. Allow to simmer until salt dissolves completely. When dissolved,  remove from heat and cool
  • When cool, mix 3 cups of salt water brine with 1 cup of vinegar.
  • Fill jars with cut up cucumbers making sure to leave room for the brine
  • Place several sprigs of dill into jars and fill with brine
  • Use an air tight cover and refrigerate for two weeks before eating.



You can use regular canning jars to make the pickles, but they are not a requirement. You can also recycle existing glass jars; just make sure they are very clean and dry.

Comments are closed.