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bambi's easy dills

(1 rating)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

This is a recipe I got from my step grandmother "Bambi". She was an excellent cook and made the most amazing things..She had a little convenience store and sold her pickles & amazing pickled eggs. Her little store was on the outskirts of Cottage Grove, Oregon and I would walk out there almost every day, when I was a kid. Of course I made these pickles every summer for my own family and loved the crunchy flavor. You could change the taste by adding different items. Alum was used...but now they say this should not be used..so I am going to omit it. This is a cold water process.

(1 rating)
yield 1 /2 gal jars
prep time 10 Min
method No-Cook or Other

Ingredients For bambi's easy dills

  • 1/2 GALLON JAR
  • 3
    garlic cloves
  • cucumbers
  • 1
    dill head
  • 3 Tbsp
    pickling salt (non iodized)
  • 1 c
    pickling vinegar (4 to 6%)
  • white or cider..your choice for different taste
  • fill with cold water
  • pickling spice
  • hot peppers, dried

How To Make bambi's easy dills

  • 1
    I like this recipe because you can make one jar or 20 just depends on how many pickles you want to make that day! I have always used 1/2 gallon jars so I do not know if you can use smaller or larger jars.
  • 2
    CLEAN and sterilize your jars. You do not have to keep hot..but just keep them clean.
  • Pickles out of the garden..
    3
    PREP your cucumbers..Use pickling cucumbers if possible. Wash and scrub your cucumbers to remove prickly things and dirt. Do not use any that have rotten or blemished spots. You can use whole (I like whole best), sliced or spears.
  • 4
    PUT 3 cloves of garlic on the bottom of each jar.
  • 5
    Fill jars with Cucumbers. You can add your pickling spice and hot peppers to your taste. I would make one jar with different spices to see what you like best. I like garlic, dill and a little pickling spice.
  • 6
    ADD 1 Dill head for each jar.
  • 7
    ADD 3 tablespoons salt (pickling)
  • 8
    ADD 1 cup of vinegar (you can use white or cider)
  • 9
    FILL with cold water. PUT on lids and rings (cleaned)
  • 10
    SHAKE once in awhile for two days. STORE.
  • 11
    READY IN 4 WEEKS
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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