There are two kinds of people in this world: those who buy pickles—and those who make them like their grandmother whispered the recipe in their ear.
At Home & Fashion, we know that the best moments are the ones we bottle. And nothing says late summer simplicity like the soft snap of a homemade dill pickle. Whether you favor a fermented brine or a fast-track fresh-pack, we’re sharing two time-honored pickle recipes—each worthy of their own pantry pedestal.
So grab your crocks, your jars, and your courage. It’s time to preserve something beautiful.
1. The Slow Magic: Brined Dill Pickles
This is the pickle your great-aunt Ruth swore was the only kind worth making. Cloudy brine, deep green skin, and that old-world crunch that comes not from shortcuts—but from patience.
What You’ll Need:
- 20 lbs cucumbers (3–6” long)
- ¾ cup whole mixed pickling spice
- 2–3 bunches dill (fresh or dried)
- 1¾ cups pure granulated salt
- 2½ gallons water
The Ritual:
Line your crock (yes, a crock—it’s part of the charm) with half the dill and spices. Add your scrubbed cucumbers. Top with the rest of the aromatics. Then mix your saltwater brine and pour it over the whole ritual. Press them down with a plate and let them sit for 3 weeks.
Skim the scum (like an herbalist in the moonlight). Do not stir. Do not rush. When ready, strain, boil, jar, and seal. The result? A pickle with soul.
2. The Fresh Approach: Quick-Packed Dill Pickles
Don’t have three weeks and a crock? We’ve got you covered. This fresh-pack dill pickle offers crisp, clean flavor in a fraction of the time. Think garden party prep or first-time fermenters with commitment issues.
You’ll Need:
- 17–18 lbs cucumbers
- Brine: 2 gallons water + ¾ cup salt
- Pickling liquid: 6 cups vinegar, ¾ cup salt, ¼ cup sugar, 9 cups water
- 2–3 bunches dill (or 7 tbsp dill seed)
- Optional: 1–2 garlic cloves per jar
The Method:
Start with an overnight soak in salted water (your cucumbers need their spa day). The next morning, heat your vinegar mixture to a boil. Add your tied-off pickling spice bouquet like you’re sending it off to a harvest wedding.
Pack everything into hot jars—dill, garlic, cucumber—and top with your spiced elixir. Leave a little breathing room (½” headspace), seal, and store.
Result? Bright, sharp, and ready in days—not weeks.
H&F Tip: Elevate Your Pickle Ritual
- Use French glass jars or vintage canisters for display-worthy storage.
- Tie a muslin tag and add to a charcuterie board as a conversation piece.
- Label your batches with linen paper and a sprig of dried dill for gifting that whispers “I forage with style.”
At the Heart of It: Why We Pickle
Pickling isn’t just a preservation method. It’s a way of holding onto joy—crunch by crunch. It’s time travel in a jar. It’s what happens when you choose to slow down, gather what’s growing, and make something meaningful out of it.
So whether you’re team slow brine or fast-pack, remember this: every jar tells a story. And yours? It just got a whole lot more delicious.
Browse our Farmhouse Kitchen Collection for everything you need to start pickling in style—from copper canning funnels to stoneware crocks and heirloom seed bundles.
Because at H&F, we don’t just make pickles—we curate legacies.