Bucket Dill Pickles

Sheila Kremer


These are our favorite dill pickles. They stay crisp and don't get mushy like some pickles do. I've been making these for several years and these are the only pickles that my kids request that I make.


★★★★★ 2 votes

6-8 per jar
3 Hr


  • 30
    medium cucumbers, quartered
  • 8 c
    nursery water
  • 2 c
    white vinegar
  • 1/3 c
    canning salt
  • 16
    heads of dill
  • 12 clove
    garlic, peeled
  • 4-5
    dried red peppers

How to Make Bucket Dill Pickles


  1. Wash a 5 quart pail in hot water and dry. Wash and quarter cucumbers. Put 1 layer of dill (3-4 heads), 1 layer of quartered cucumbers and 3 cloves of garlic and 1 red pepper in the pail; repeat layers ending with a layer of dill until pail is full. I usually make 3 to 4 layers. If I haven't used all the garlic and peppers, I just add them to the pail.
  2. In large kettle, mix water, vinegar and salt. I use Nursery water which is found in the baby food section as our tap water is too soft and pickles will get mushy. Bring to a boil and boil 5 minutes. Remove from heat, let cool 10 minutes and then pour over cucumber mixture. Put lid on bucket and let stand 1 hour. I usually set the bucket on a couple of layers of paper towel before I pour on the brine, as it may run over when the lid is put on. After 1 hour, put in refrigerator for 5 days. Do not open the lid until the 5 days are up! I usually write the date I made them on the top of the lid so I know when they are ready to use.
  3. After the 5 days, they are ready to eat. At this point, I usually pack them into clean quart jars with the dill and garlic and 1 pepper to each jar, then fill with brine from the bucket and put on the lids and rings. These must be stored in refrigerator. Makes about 5 quarts.

Printable Recipe Card

About Bucket Dill Pickles

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #canning, #pickles

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