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Dan’s Kosher Dill Pickles

Posted by: Kristina Evans | Comments (0)

On Mother’s Day, my dear hubby took me to a local farmer’s market.  One of my very favorite places!  While we were there we came across some beautiful pickling cucumbers.  We couldn’t resist!  We filled our bag and headed home to make some dill pickles.

The recipe is from an old friend of ours.  It’s a super easy recipe and a great one to get the kids involved in.  The girls at 8 and 10, practically did the whole thing with only a few tips from Dad.  (A word of caution.  This is a potent dill pickle recipe!)


20-25 Pickling Cucumbers, thoroughly washed and scrubbed
1/3 cup Kosher Salt
½ – 1 Bulb Fresh Garlic, cloves removed and peeled
3 tbls Dill Seed
1 – 1 ½ tsp Black Peppercorns
2 tbls Fennel Seed
1 tbls Caraway Seed
1 – 1 ½ tsp Whole Cloves
White Vinegar

In a 2-gallon glass jar, add the cucumbers all the way up to the top.  Pour in remaining salt and spices.



Fill the jar ½ – 2/3 full with white vinegar; finish filling with water.  The amount of vinegar you use is up to you.  If you want a super strong pickle, leave out the water and use only vinegar.  If a slightly more mild flavor suits you, then use the ½ to 2/3 rule.


Seal lid making sure there are no leaks.  Shake to distribute ingredients.


Refrigerate for 3-6 weeks, giving the jar a good shake every 2-3 days, until they are as potent as you like.

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