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Homemade Pickle Recipe That Cathy’s Crazy About

Ken Hayes

My mom for the last few years has been making home made pickles.   They are so good that it just isn’t the same when we go buy store bought pickles.   It’s all about the brine, and this brine is perfect for making pickles.   I also made some pickled eggs with it and they were delicious!

There are two different ways to do the recipe.  One uses a gallon pail to store the pickles, the other uses individual jars.

Claussen Dill Pickles


5 quart ice cream pail


4 to 6 dill heads

½ teaspoon mustard seed

5 garlic cloves

1 large onion, sliced

½ teaspoon peppercorns

8 to 12 cucumbers, cleaned & quartered

Put all the above ingredients in the pail.


Make a brine of 1 & ½ quarts of water, 2 cups white vinegar, ½ cup canning salt.  Bring the brine to a boil.  Carefully pour the brine over the cucumbers.  If made in the ice cream pail, weigh down with a saucer or small plate so cucumbers won’t float.


Leave the pickles uncovered at room temperature for 3 days.  Cover and put in the refrigerator.  Good for 1 year.


Quart jars (glass or plastic)

1 dill head

1/8 teaspoon mustard seed

1 garlic clove

1 slice of onion

5 peppercorns

whole small cucumbers or quartered cucumbers

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