Canning and preserving have long been at the heart of home cooking, turning the bounty of summer into flavors to last all year. For many families, recipes like pickles, jams and sauces carry as many memories as they do flavors. Each jar tells a story, from the selection of vegetables in the garden to the process of preparing, spicing and sealing the harvest. These kitchen rituals foster patience, pride, and a deep connection to the food being preserved and the people we care for it with..
Many recipes are handed down through generations. These Russian Dill Pickles, for example,are a personal family favorite. This particular recipe comes from my grandma, who has taught me the delicate balance of garlic, dill and spices. Following her method today is a way to honor a family tradition while keeping the flavors alive for generations to enjoy.
Gardening, canning and cooking are intertwined practices that celebrate the seasons. Growing your own cucumbers for pickles not only ensures freshness but also nurtures a connection to the food on the table. Preserving the harvest allows gardeners and cooks alike to savor the taste of summer long after the last cucumber is picked. In every jar, there’s a sense of continuity, a nod to family history and the satisfaction of turning homegrown produce into lasting, flavorful traditions.
Russian Dill Pickles
Equipment
- 8 Quart Canning Jars
Ingredients
- 6-7 Cucumbers
- 2 onions quartered
Pickle Brine
- 3 cups of water
- 3 cups of white vinegar
- 6 Tbsp. canning salt
Seasoning
- 1/16 tsp. pickle crisp or alum per jar
- 1/16 tsp. dill weed per jar
- ¼ tsp. dried minced garlic per jar
- 2 tsp. dill seed per jar
Instructions
- Wash and drain 6-8 quart canning jars. These can be hand washed or sanitized in a dishwasher. Ensure jars are dry before adding any ingredients.
- Submerge canning lids in boiling water until ready to use.
- Prepare seasonings in each of the jars. In each jar add 1/16 tsp. of pickle crisp or alum, 1/16 tsp. of dill weed, and ¼ tsp. dried, minced garlic.
- Wash and cut cucumbers. Make sure all dirt and debris are washed off. Any dark or soft spots can be cut off the cucumber.
- Cut off each end of the cucumber and put in a discard pile. Note: discarded ends can be used as compost in a garden.
- After cutting off each end, ensure the length of the cucumber is 4.5 inches or less. This ensures that the cucumber can fix in the jar while still being covered in the brine
- Slice each cucumber into quarters lengthwise and set aside.
- In each of the prepared jars, stuff cucumber slices until full. The cucumbers should be tightly packed together with little to no space. Ensure that the cucumbers are at least ½ inch below the rim of the jar. This will allow each of the cucumbers to be submerged in the brine.
- In each jar stuff slices of ¼ onion in the small openings between cucumbers. Top each jar with 2 tsp. of dill seed. Note: using the end of a small spoon can help put the onions in smaller openings.
- Cook and prepare pickle brine. In a large stainless steel pan add: 3 cups of water, 3 cups of white vinegar, 3 cups of sugar and 6 tablespoons of canning salt. Cook mixture on stove over low heat while preparing cucumbers.
- Preheat oven to 300 degrees.
- Top each jar with brine. Fill each jar to the top leaving ½ inch of headspace. Using the end of a spoon remove any air bubbles from the jar. Caution: the brine will be very hot. Use caution when pouring.
- Sanitize each of the jar rims with a vinegar dipped paper towel. Place lids from the hot water on the top of the jar. Tightly screw the lid bands onto the jar.
- Put jars on a pan into the oven. Bake for 15 minutes at 300 degrees.
- Reduce heat to 250 degrees for 30 minutes.
- Take out of the oven to cool. Each jar should make a popping sound which ensures they are sealed. Note: If a jar does not seal the pickles can be put in the fridge and used as fresh pickles.