Homemade pickles are the best! They are nothing like the ones you get at the grocery store. Here is a recipe I came up with through trial and error (I did start with a family recipe). I canned several test jars until I got the recipe just the way I like it. I hope you enjoy it.
My grandmother swore that adding grape leaves helped to ensure the pickles came out crisp. I’m not sure if it’s an old wives tale or not, but I continue to add the grape leaves. My pickles come out crisp and I don’t want to risk them not turning out that way by skipping any of the ingredients.
- 10 lb of cucumbers (I had about 40 small cucumbers)
- 4 cups Apple Cider Vinegar
- 1/2 cup Pickling Salt
- 12 cups of water
- Fresh Dill (2 sprigs per jar)
- Garlic (2 cloves per jar)
- Grape Leaves (1 per jar)
Wash and cut or pack whole cucumbers into wide mouth sterilized quart-size canning jars. (pack jars full)
Add 2 cloves of garlic, fresh dill and one grape leaf to each jar.
Boil water, cider and salt. After it starts to boil and all the salt is dissolved fill the jars of cucumbers with the liquid until it reaches 1/2 inch from the top.
Add lids and boil in canner for 20 minutes.
Pickles will be ready to eat in 3 weeks. Enjoy!