Crunchy Dill Pickles


by Aug 20th, 2010 // Kid-tastic, Recipes, Snacks

Crunchy Dill Pickles

For the past three mornings my kid has asked me if he can eat pickles for breakfast. I kid you not. He already loved pickles before we made these, but now he’s gaga for them. This morning (a full week after we jarred these) I overheard him telling my husband how we made them (in painstaking detail). He’s a freak for these pickles!

We used Persian cucumbers which made all the difference in terms of crunchiness. So… the pickles do taste great, but I think it’s more the idea that cucumbers turn into pickles that has him excited. It really got me thinking more about how kids truly enjoy learning how food comes to be. I’m thinking that we’ll build on this by making some other things that we usually buy. Like jam and cheese. Now for the recipe…

Crunchy Dill Pickles Recipe

Prep Time: 15 mins  Cooking Time: 10 mins

8 cloves garlic peeled
Fresh dill – I used about 20 stems
8 cups water
3/4 cups white vinegar
1/4 to 1/3 cup kosher salt (most pickling recipes call for even more!)
2 teaspoons red pepper flakes
1 tablespoon peppercorns
10 to 12 Persian cucumbers (quartered or sliced in rounds – we did both)

Place peeled garlic cloves, red pepper flakes, peppercorn and 1/2 of the dill on the bottom of a 1 gallon jar or two 1/2 gallon jars. If using two jars, divide ingredients evenly between the two. Pack cucumbers in jar(s) and put remaining dill on top. Bring water, vinegar and salt to a boil and cook until the salt dissolves. Pour brine in jar(s) and cover. Put the jars on your counter top but not in direct sunlight. Leave them at room temperature for about 2 days then put them in the fridge. Pickles taste great by day two, but after a week they are fully pickled.

Crunchy Dill Pickles

Ready for pickling.

11 Comments on “Crunchy Dill Pickles”

  1. 1.) maxameliana
    August 20th, 2010

    1/4 cup kosher … ?

  2. 2.) lukucence
    August 20th, 2010

    I'm new to reading your blog but I'm already loving it! I'm trying this whole "cooking fresh and healthy at home" thing, and your blog is amazing to start with! Btw, will any other cucumber do?

  3. 3.) CookingWithMyKid
    August 20th, 2010

    kosher salt :)
    but you can use regular salt or pickling salt if that's what you have on hand.

  4. 4.) CookingWithMyKid
    August 20th, 2010

    any cucumber will do! kerby cucumbers would be my second choice.

  5. 5.) Sherrye Dantzker
    August 21st, 2010

    I have made pickles for years and your recipe is spot on! I do one huge pottery bowl and then transfer to one quart canning jars when done. I cool my brine to room temp or cooler, do you? I will try persian cukes. We always used farm fresh kirbys saving the tiny ones and jaring them separately …..labeled them INKY DINKS!
    When you try jam have your kid come up with a name or write out the label.

  6. 6.) Carly
    August 21st, 2010

    I love pickles! I wonder if I can find Persian seeds for next spring's garden? crazy kid-friendly, too! Butter is another easy one for kids to make at home (we did it on a farm trip with my kid's K'garten class), just cream and marbles…shake, shake, shake. :)

  7. 7.) Jane Ko
    August 22nd, 2010

    I love pickles! Thank you for the recipe.

    I would like to invite you to participate in my $40 gift certificate giveaway

  8. 8.) Lisa
    August 30th, 2010

    I bet your chef would love making mozerella!

  9. 9.) dodiesblog
    September 13th, 2010

    This was the first time I had tried to make my own pickles and they came out GREAT!!!! Crunchy and super yummy. I used regular table salt and poured it on to the cucumbers hot. I also didn't have any quart jars so used a gazillion pint jars instead and they came out perfect!

    Thank you for the recipe and thank you that you wrote it in a fool proof way with such great photos! I think I must have used chilli powder instead of chilli flakes as my pickles are pretty hot! I'm not complaining – they're almost better with the fire – great kick!

    Thanks again!

  10. 10.) Jennifer
    July 14th, 2011

    Do I need to seal the jars? I just made your recipe with 4 quart jars :)

  11. 11.) Rebecca Smiley
    January 7th, 2013

    I am a children’s librarian, and I do a “Pickle” story time every year or so with 3-5 year olds. I made your pickles for the group (w/ parents) to try, along with sweet pickles, pickled peppers (pepperoncini), pickled beets, pickled mini corn, and pickled watermelon rind. We also tried raw cucumbers, and check out some fresh dill. I was pleased when most of them tried most of the pickled things, but REALLY tickled when a couple weeks later one mom brought these pickles as the story time snack because her daughter now LOVES them! Thanks for a great — EASY — recipe! :)

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