This was my original recipe I used for many years to make pickles and I’m still using it along with new pickles with ketchup recipe which became my favorite.

My beloved grandmother was a great cook. She never used any written recipes except a few like pickles or canned tomatoes. This recipe was one of them.

pickles 600px 100dpi

With this amount of marinate, you’ll make five 1-pint glass jars (I prefer wide-mouth jars).

Marinate Ingredients:

  • 30 oz (885 ml) water
  • 1/4 cup salt
  • 1/2 cup sugar
  • 7.5 oz (220 ml) white vinegar
  • garlic
  • bay leaf
  • black pepper, whole
  • allspice, whole (optional)
  • fresh grown dill
  • fresh blackcurrant leaves (optional) (it’s in a recipe but I don’t use them because I don’t have a blackcurrant bush at home)


  1. Wash the cucumbers, cut both ends (optional). You may want to slice the cucumbers if they are larger in size.
  2. Put the cucumbers into gars.
  3. Into each 1-pt jar, add a small bay leaf, 1/2 – 1 peeled garlic clove, a small branch of the grown dill, 2-3 whole black peppers, and 1 allspice (optional).
  4. Put the vinegar, sugar, and salt to the water, bring to a boil (you may add vinegar before it becomes boiling).
  5. Pour the marinade into the jars, cover lightly with lids, without twisting.
  6. In a canning pot, put either a rack or a paper towel on the bottom, insert the jars, fill in with warm tap water to about 2/3 level of the jars.
  7. Bring to a boil, reduce heat to medium-low, boil for 20 minutes.
  8. Using a jar lifter, remove each jar from the pot, twist the lid ring tightly.
  9. To ensure a lid is closed tightly, turn each jar upside down. Keep it for a while, check later to make sure there is no leak (this step is highly recommended if reusing jar lids).
  10. Keep the pickle jars in a cold place. After canning, wait for a few days, then serve them anytime with your favorite main dish or use for salads.

Note: Recommended use time is within 1 to 2 years. Always check to see if a lid is not bulging. Carefully inspect pickles after opening. Don’t use if anything seems suspicious. 



Although it’s always better to use new lids, I often reuse old lids if they still look good and reusable. However there’s a warning about that. Please click here to read more…



If you are new to canning, I would recommend you to buy a complete guide to safe canning:

Ball Complete Book of Home Preserving






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