Making Aunt Bonnie’s Dill Pickles is a summer ritual for this family. Crispy, garlicky and so good we can sit down and consume one whole quart in one sitting!
In the sweltering heat I went by their place and picked some green peppers, dill, zucchini and baby cukes. When I got home I went in search of my Aunt Bonnie’s dill pickle recipe. Now, if you’re a foodie, you know that there can be an over abundance of recipe files, cookbooks, etc. in your home! I went though my card boxes – knowing that I had put it on a card somewhere. Well, I didn’t find it so I had to email my Aunt Marlene to ask her for the recipe! Now my Aunt Bonnie and Aunt Marlene aren’t sisters. Aunt Bonnie was my dad’s sister (She passed away in 1984 with cancer) and my Aunt Marlene is my mom’s sister. BUT we all make my Aunt Bonnie’s pickle recipe! It is that good – and really simple! When choosing cucumbers to make pickles, make sure you choose the smaller cucumbers. I picked a lot of baby ones for my pickles!
As for how many cukes to use? Well, what I did was I filled my tupperware thats-a-bowl 3/4 full – see photo below. I needed to double my solution to get 3 quarts and 3 pints – but had about 3/4 cup of the brine left-over.
- 2 quarts water
- 2 cups cider vinegar
- 3/4 cup salt (we all reduce the salt to at least 1/2 cup. I believe my parent’s reduce it even more)
- 3-4 whole garlic cloves (the more the better!)
- 1 large head of fresh dill per jar.
- Soak cukes in cold water 3-4 hours. Heat vinegar solution to boil. Pack cucumbers in hot, sterile jars w/ garlic and dill. Pour boiling vinegar solution over cucumbers & seal.
- You don’t need to process – I have always been told that processing “cooks” the cukes and makes them soggy. This way, they are nice and crisp! The heat from sterilizing the jars and the boiling solution should make it hot enough to seal the jars shut. I cover the jar’s with a towel and let them cool in a place where they won’t be moved around. Though out the day you will hear the “pop” as the lid seals into place. Any that don’t seal – don’t fret! You can just put the jar in your fridge and after a few days you can enjoy!