That’s awesome!! Growing your own cucumbers and making homemade pickles is super fun—and honestly, pretty easy once you get the hang of it. Since you love Mt. Olive pickles, we’ll aim for that crisp, slightly sweet, tangy, garlicky dill flavor that makes them addictive. I got you covered step-by-step. Let’s start from the garden and go all the way to the jar!
Growing Cucumbers for Pickling
If you’re starting from scratch:
What to plant:
- Look for pickling cucumber varieties like:
- Boston Pickling
- National Pickling
- Homemade Pickles (yes, that’s really the name!)
- Picklebush (great for containers or small spaces)
Tips:
- Plant after last frost in full sun.
- Use well-draining soil and keep them watered consistently.
- You can grow them on a trellis to save space and help air flow.
- Harvest when they’re about 3-4 inches long—perfect size for pickles!
Mt. Olive-Style Dill Pickles (Refrigerator Version for Beginners)
No need to worry about canning yet—you can start with refrigerator pickles and keep them in the fridge for weeks. This recipe mimics Mt. Olive’s flavor: crisp, dilly, garlicky with a touch of sweetness.
Ingredients (for about 3 pint jars)
- 6-8 small pickling cucumbers (or 3-4 larger ones, sliced)
- 1½ cups white distilled vinegar (5%)
- 1½ cups water
- 2 tablespoons kosher salt or pickling salt
- 1 tablespoon sugar (Mt. Olive has a subtle sweetness)
- 4 cloves garlic, smashed
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 6 sprigs fresh dill (or 2 teaspoons dill seed per jar)
- ¼ teaspoon crushed red pepper flakes (optional for a slight kick)
Instructions
1. Wash and prep your cucumbers
- Rinse thoroughly. Slice into spears or coins depending on your preference.
- Optional: soak them in ice water for 1-2 hours to help them stay extra crisp!
2. Sterilize your jars
- Just rinse them with hot soapy water and pour boiling water over them, or run through the dishwasher.
3. Make your brine
- In a saucepan, combine vinegar, water, salt, and sugar.
- Bring to a boil, then reduce heat and simmer for 3-4 minutes until everything dissolves.
4. Pack your jars
- Add garlic, mustard seeds, peppercorns, dill, and red pepper flakes (if using) to the bottom of each jar.
- Pack the cucumber slices in tightly—but don’t crush them!
5. Pour in the brine
- Pour hot brine into each jar until cucumbers are fully covered. Leave a little space at the top.
- Tap the jar gently to remove air bubbles.
6. Let them cool & refrigerate
- Let jars cool at room temp, then seal and refrigerate.
- Wait at least 48 hours, but they’re best after 5-7 days. They’ll last 3-4 weeks in the fridge.
Want the Signature Mt. Olive CRUNCH?
Here are some tricks:
- Pick cucumbers young – older ones get soft fast.
- Add grape leaves or black tea leaves to the jar – they have tannins that help preserve crispness.
- Don’t overheat cucumbers with the brine – some people cool the brine before pouring it over.
Bonus Tips
- If you fall in love with it (and you probably will), you can try water bath canning next for shelf-stable pickles!
- Save and reuse your pickle brine to marinate onions, carrots, or make “quick pickled” eggs!
Wanna go fancy later on with spicy pickles, bread & butter style, or fermented kosher dills like the NYC deli kind? I’d be stoked to help with that too
So—how many plants are you thinking of starting with? Want help picking a variety or figuring out how much to grow for a season’s worth of pickles?