Grandma’s Pickles

Grandma’s Pickles

Grandma’s Pickles

Print Recipe

Grandma's pickles. Homemade and super flavorful.


  • pickling cucumbers - 5-10 whole (as long as they're packed tight)
  • carrots - couple of spears
  • celery - couple of spears
  • hot pepper - one whole (serrano is good)
  • garlic - 1 clove (whole)
  • kosher salt - 1 T
  • pickling spice - 1 T
  • sugar - 1 t
  • dill - 1 small handful
  • water - filtered, if possible



  1. Wash / scrub cucumbers + all other veggies.
  2. Peel carrots, garlic.
  3. Cut carrots and celery into spears.


  1. Add cucumbers to jar.
  2. Add other vegetables.
  3. Add salt, pickling spice, sugar, garlic.
  4. Add dill.
  5. Add water to the top.
  6. Cover and close the jar.
  7. Turn over once or twice (gently) to mix.


  1. Store in a cool, dark, quiet space.
  2. Turn over (and back) daily.
  3. For half-dills: Pickle for 2-5 days.
  4. For full-dills: Pickle for 5-10 days.
  5. For crazy-spicy dills: Pickle for 10-21 days.


  • Ingredients above are for each jar.
  • Estimated time is for one jar. We made 24 jars. Excluding the farmer’s market and grocery store runs, it took us about four hours.
  • After a few days, the pickle jars will start to “cook.” You’ll start to hear the jars * pop * from the tops expanding. Let them continue cooking unless they start to leak. If they do leak, twist the jar open to release pressure.
  • Open the jars over the sink. There’s usually a lot of pressure (pickle juice) that will need to be released.

Last thing: Give a jar or two (or ten) away. Few gifts bring this much joy. You’re welcome. 🙂