It is pickling season so every second day I am out there trying to pick them at the right size. I have one recipe, and one only. When we got married 53 years ago I started using my mother-in-law’s dill pickle recipe. She too had used this recipe for many years and everyone loved her dill pickles.

In 1988 when I decided to share all of my gardening recipe in WINNING WAYS cookbook, I put this recipe in as well. Today our children and grandchildren love these pickles and I always tell them it is really their grandmother’s recipe. Every family gathering includes these pickles.

This year I made a few smaller jars for our granddaughter who is leaving for Kansas City to a college tomorrow. She called the border to be sure it was okay to take them across.

Gramma’s recipe is for 12 cups of water so it makes about 6 quarts. This morning I have fewer cucumbers so I made the recipe smaller and will share it with you.

Wash small to medium size cucumbers and 2 branches of dill. Sterilize 2 quarts sealers and the new tops.
Into each sealer put 1 toe garlic, a branch of dill and as many cucumbers as you can fit in.

Mix together and bring to a boil the following:
1/4 cup pickling salt
1/2 cup sugar
2/3 cup vinegar
3 cups water
Fill each jar to the rim with this hot brine. Add the lid, tighten and then loosen it slightly. In a Dutch oven bring 2 inches deep water to a boil. I put a dish cloth at the bottom so the jars aren’t likely to break. Place the hot filled jars on top of the cloth, cover with the lid and again bring to a boil; then simmer for 15 minutes.
Remove from pot, tighten the lid and allow to cool.

After allowing the processed jars of pickles to stand at room temperature for 2 days, put the jars into the fridge and they will taste like fresh for months; but will keep for at least a year or two.

I usually make a gallon jar full of larger pickles doubling this recipe and in 2 days we start eating them. I don’t seal the jar but just turn on a lid. After the 2 days, they are in the fridge to enjoy fresh dill pickles during the summer months. Enjoy . . . Winnie

To order WINNING WAYS cookbook – full of many gardening recipes, tips and hints plus as well recipes that will use these preserves during the winter, see my website at