These homemade refrigerator dill pickles have been in our family for generations—and no store-bought pickle even comes close.

I realize everyone thinks their family’s recipes are the best. But when it comes to these pickles, I’m not even going to pretend to be objective. These are the best dill pickles. Hands down. No store-bought brand I’ve ever tried comes close.

This recipe originally belonged to my grandmother and was passed down to my mom, who has been making them for close to 50 years.

My mom brings jars whenever she comes to visit. She gives them as gifts. And when someone is lucky enough to receive a jar, they’re genuinely excited—because everyone knows how good Grandma’s pickles are. 

Which makes my next confession a little embarrassing: Until this summer, I had never actually made them myself. After getting a decent crop of cucumbers from my garden this year, I finally decided it was time. I pulled out my mom’s handwritten recipe and made my first batch. Are mine quite as good as my mom’s? Not yet. But they’re pretty darn close and considering she’s had almost 50 years of practice, I’ll take it.

Grandma’s Dill Pickles

This recipe is written per quart jar, which makes it easy to make as many—or as few—jars as your cucumber crop allows.

Ingredients

• Pickling-size cucumbers, enough to tightly fill one quart jar
• 2 peeled garlic cloves (or equal amount chopped from a jar)
• About 2 heads fresh dill
• 4 tablespoons white vinegar
• ½ teaspoon alum
• 2 tablespoons canning salt
• Boiling water, enough to fill the jar
• Optional: 1–2 small chili peppers for a little heat

Instructions

1. Wash your cucumbers well and make sure your quart jars are very clean.
2. Place 2 peeled garlic cloves and about 2 heads of fresh dill in the bottom of each jar.
3. Pack the cucumbers tightly into the jar. Fit in as many as you can without crushing them.
4. Add 4 tablespoons vinegar, ½ teaspoon alum, and 2 tablespoons canning salt to each quart jar.
5. Pour enough boiling water into the jar to completely cover the cucumbers and fill the jar.
6. Seal the jar and gently shake it to help distribute the vinegar and salt.
7. Allow the jars to cool, then store them in the refrigerator.
8. Give the pickles time to develop their flavor before opening. Then enjoy—and don’t expect a jar to last very long once your family discovers it.

Moms tips: Add a couple of small chili peppers if you like your pickles with a little heat. Keep them in the refrigerator. The pickles stay crispier that way.

*A Note About This Old Family Recipe*

The original handwritten recipe reflects the way my family made these pickles for generations. Home-canning recommendations have changed since this recipe was written. Because these pickles are not processed using a modern tested canning method, we suggest treating them as refrigerator pickles and keep them refrigerated rather than storing them at room temperature.

A Recipe Worth Passing Down

There’s just something really beautiful about an old handwritten recipe. Especially when it’s written in your mothers handwriting. The measurements aren’t always perfectly clear. There may be an ingredient in the directions that someone stopped using years ago. The person who wrote it probably assumed you already knew half of what you were supposed to do and that’s part of what I love about them.

This recipe has made its way through at least 3 generations of our family—from my grandmother, to my mom, to my sisters and now to me. For years, I was perfectly happy letting my Mom be the pickle maker.  After all, she’s the expert.  I will say though, there is something pretty special about learning how to make something my family has been making for generations.  I hope you enjoy Grandma’s Pickles as much as we do!