How to Make Pickles by The Haas Machine

How to Make Pickles from Scratch

Although fall is here, and soon most of our grills and swim suits will be hibernating all winter long with nothing to do, you can still find a way to savor summer year round. Homemade pickles are a small ray of sunshine in the cold, cruel winter because they are created while the cucumbers are still at their peak. You start with tiny, delicate cucumbers bursting with flavor, and the result is crunchy dill pickles that cure all your winter blues.

How to Make Pickles by Gillian Haas


My family still enjoys grilling from time to time in the winter, and when we bust open a can of homemade pickles, everyone’s mood lightens. Every jar of pickles brings summer back with us and floods us with the hope that its warmth will return again.

How to Make Pickles by Gillian of The Haas Machine


Don’t be intimidated by canning your own pickles. Only a few ingredients are needed and you don’t need a pressure canner to stock your pantry with these goodies.

Homemade Pickles


  • 5 lbs of pickling cucumbers with the ends cut off (you can cut them into spears, slices, or keep them whole)
  • fresh dill weed
  • garlic cloves, peeled
  • 8 cups of water
  • 2 cups of vinegar
  • 1/2 cup of sea salt
  • canning jars with new lids, in any size


  • Sterilize jars & lids by washing in the dishwasher or just place them in a pot of simmering water for a few minutes.
  • In each pint jar, place dill weed, & a clove of garlic. Then add the cucumbers. Pack as tightly as possible into the jar. Top with just a bit more dill.
  • How to Make Pickles How to Make Pickles from Scratch Recipes
  • Mix together water, vinegar & salt in a large pot & bring to a boil. Stir until the salt is dissolved. Then pour the brine into jars, leaving 1/2? gap at the top. Remove the hot lids from the water & screw on the jars.
  • Place the whole jar of pickles in a stockpot of hot, near boiling water. Here's the key to crisp pickles: Cucumber pickles should be processed for at 180-185°F, which is obviously below boiling (212 F), but hot enough to kill bacteria. Check with a thermometer to be certain that the water temperature remains above 180° during the entire processing time. But keep the temperature below 185°. Heat them for 30 minutes.
  • Remove from the water & allow to cool, undisturbed for 12-24 hours. Let flavors blend for at least a week before eating.
 How to Make Pickles from Scratch Recipes


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