July is National Pickle Month and we are celebrating with a blue-ribbon recipe for homemade dill pickles from the 2015 Ohio State Fair!

Homemade Dill Pickles

Recipe by Carol Palantekin, Dublin, Ohio
First place, Pickles and Relishes (Pickles), 2015

Yield: 7 pint jars


  • 10 pounds pickling cucumbers
  • 3  1/3 white vinegar (5% acidity)
  • 7  1/3 cups water
  • 1 package (6.5 ounce) Mrs. Wages® Quick Process Dill Pickle Mix
  • Fresh Dill
  • 10-20 garlic cloves


  • Wash jars in hot soapy water, rinse well. Sterilize for 10 minutes in boiling water and hold in hot water.
  • Wash and drain pickling cucumbers cut 1/16-inch from blossom end.
  • Pack into 10 sterilized, hot pint jars, along with fresh dill and 1-2 garlic cloves in each jar (I had to cut cucumbers into spears to fit in required pint jars).
  • Combine Dill Pickle Mix, vinegar and water in a large non-reactive pot.
  • Bring mixture just to a boil over medium heat, stirring constantly until mixture dissolves.
  • Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch of headspace
  • Remove air bubbles and cap each jar as it is filled. Remove air bubbles and wipe rims. Adjust lids and process using boiling bath water method for 10 minutes
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