Use up Your Garden Cucumbers With This Homemade Brined Pickle Recipe

A quick, easy way to use up your garden cucumbers to make a homemade brined dill pickle your family will love.

| December 1999/January 2000

A quick, easy way to use cucumbers to make a homemade brined pickle recipe!  

This recipe can be adjusted for the number of cucumbers you have on hand, just adjust the amount of brine you make to accommodate how many quarts of cucumbers you have to process.

Homemade Brined Pickle Recipe

Ingredients and Instructions:
To make the brine, combine:
8 cups cold water
3/4 cup pickling salt (scant)
2 cups 4% to 5% vinegar

For each quart, have ready:
4 large sprays fresh dill
1/4 teaspoon powdered alum or 2 lumps solid alum
1/2 teaspoon cream of tartar

Rinse cucumbers, but do not soak in water. If you soak the cucumbers, they'll fill with water and will not soak up the brine. Put two dill sprays in a clean quart jar, add cucumbers, alum, cream of tartar and two dill sprays on top.

Add the brine to cover. Put lid on tight, keep at room temperature for six days (pickles must work in jars and won't spoil), then store in a cool, dark place. They'll be ready to use in eight weeks.

mother earth news fair


Feb. 17-18, 2018
Belton, Texas

More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, hands-on workshops, and great food!