You know what I absolutely love? Those ginormous pickles you can buy out of the barrel. The kind they have at the really authentic Jewish delicatessens. Mmmm…..

Unfortunately, I have this phobia about eating them in public. There’s just something a little weird about walking around chomping on a big ol’ pickle.

*Sigh* Too bad.

Luckily, Steve and I found out that our fantastic newfound Portland friends are pickle fanatics as well. On a recent blueberry picking expedition, a few of us spied a 25 lb. of lovely gherkins and knew that a pickle party simply must happen asap.

(I should clarify that Steve, in true responsible Eagle Scout fashion, managed to talk us down from a full 25 lb. bag to a mere 12 lbs. What a pickle party pooper!)

So we met and chopped, and sliced, and boiled things.

And we realized very quickly that 12 lbs. of pickles take up a lot of jars. And those jars required a much bigger pot than we owned. (But really, what twenty somethings actually own real canning equiptment?)

So we made do. And boiled two jars at a time.

And at the end of it all? Pickle success!!

Easy Dill Pickles

6 lbs. cucumbers

Lots of fresh dill (enough to fit a couple sprigs in each jar)

1 clove of garlic, sliced

2 1/4 cups white vinegar

1/2 cup pickling salt

1. Prepare your canning jars. (This typically means washing and sterilizing the cans and lids in boiling water).

2. In a large saucepan, bring the vinegar, salt, and 8 1/2 cups of water to a boil. Set aside

3. Place a layer of dill in the bottom of each jar. Top each with a slice of garlic. Then fill with sliced cucumbers, packing tightly all the way to the neck of the jar.

4. Once all the jars are filled, pour in the brine until it’s about 1/2 inch from the top.

5. Add the lids and rings, then can using your preferred method.

Enjoy! *Chomp*



  1. Sorry you don’t live next door. I ditched all my canning supplies a couple years ago when I realized a freezer is the way for me to go. I know, I buy my pickles and jams.

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