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Ella’s Dill Pickles

Course Snack


  • 10 lbs Cucumber  
  • 1 quart White Vinegar
  • 2 quart Water
  • 2/3 cup Plain Salt
  • Garlic
  • Dill


  • Wash each cucumber with brush.  Pack in jars with plenty of dill and garlic in bottom and top.
  • With cover on the kettle, boil together 15 min. with the following ingredients: 1 quart white vinegar, 2 quarts water, and 2/3 cup plain salt. 
  • Set jars in hot water, keep lids hot. 
  • Pour hot brine to fill jars and seal.  May be processed 5 minutes if they don’t seal.
  • Yields about 7 quarts, using about 10 lbs of cucumbers.


Tip: To seal without heating on stove:  if you heat too much your pickles could get ruined.  Instead you might try pouring the hottest tap water possible into jar with pickles in first, then dump off.  This way your brine is still very hot and will seal a lot easier.