Bubbies Dill Pickle Recipe

Pickles have been a popular snack in American homes for many years. Over time, people have tried many kinds of Pickles, but the old-fashioned way still stands out. That’s why the classic Bubbies Dill Pickle has become a favorite for so many people.

Bubbies pickles are special because they use natural fermentation, just like pickles were made long ago.

This slow method builds rich flavor and gives each pickle a bold, tangy taste. The brine is real and pure, made with simple ingredients and no artificial flavors.

The result is a crunchy pickle with a clean taste that many people love. This Bubbies Dill Pickle Recipe is my homemade version that recreates the same classic flavor and texture. You can make these pickles with just a few basic ingredients.

Today, I’m sharing my copycat Bubbies Dill Pickle Recipe so you can enjoy the same flavorful pickles at home.

What Do Bubbies Pickles Taste Like

Bubbies pickles have a bold, tangy flavor with a sharp bite from the vinegar and a hint of garlic. The dill brings a fresh, herbal note that balances the sourness. Each bite delivers a satisfying crunch that snaps cleanly.

The brine is not too salty or too sweet, just perfectly balanced. The mustard seeds and peppercorns add a light, warm spice that blends naturally with the dill and garlic.

The mustard seeds and peppercorns add a subtle depth without overpowering the main flavors.

Bubbies Dill Pickle Ingredients

• Cucumbers (6 lbs small whole pickling cucumbers): Look for firm, small cucumbers. Kirby cucumbers are the best choice. They have thick skin and firm flesh that stays crunchy during fermentation. Avoid large, waxy cucumbers from the regular grocery store produce section, as they often get soft and mushy.
• Dill Seed (8 tsp) or Fresh Dill Heads: This gives the pickles their classic dill flavor. Dill seed has a strong, concentrated taste. Fresh dill heads, which are the flower part of the plant, provide a more subtle and aromatic flavor.
• Mustard Seeds (4 tsp): These tiny seeds add a slight tangy and nutty background flavor. They are a common spice in pickle recipes and help create a more complex taste.
• Garlic (2 cloves per quart jar): Fresh garlic cloves are key for a robust, savory flavor. They infuse the brine with a wonderful aroma and taste. Use fresh, firm cloves for the best result.
• Peppercorns (½ tsp per quart jar): Whole black peppercorns add a mild, earthy spice. They do not make the pickles spicy, but they give a little warmth and depth to the overall flavor profile.
• Water (4 cups): Use filtered or distilled water if your tap water is heavily chlorinated. Chlorine can sometimes interfere with the good bacteria needed for fermentation.
• White Distilled Vinegar (1 ½ cups): This vinegar has a clean, sharp taste. It helps to create the acidic environment for the pickles and adds to the tangy flavor.
• Apple Cider Vinegar (1 ½ cups): This vinegar has a slightly fruity and milder taste than white vinegar. Using a mix of both creates a well-balanced and flavorful brine.
• Salt (4 tbsp): Use pure salt without any additives. Pickling salt or kosher salt are perfect choices. Do not use iodized table salt, as the iodine can cause the pickles to darken and can sometimes leave a weird taste.
• Sugar (2 tbsp): A little sugar helps to balance the sharp acidity from the vinegars. It does not make the pickles sweet; it just rounds out the flavor so they are not too sour.

Essential Kitchen Equipment

1. Large pot – For heating brine.
2. Quart jars – Strong glass jars with lids.
3. Lids and bands – To seal jars tight.
4. Cutting board – For trimming cucumber ends.
5. Sharp knife – Clean cuts, safe prep.
6. Jar lifter – Helps lift hot jars.
7. Wide-mouth funnel – Keeps rims clean.
8. Large bowl – For soaking or chilling cucumbers.
9. Measuring spoons – Steady spice amounts.
10. Measuring cups – For brine liquids.
11. Water bath canner – For sealing jars with heat.

How To Make Bubbies Dill Pickle at Home

Step 1 | Prepare the Cucumbers

Rinse all the cucumbers under cool water. Trim the bloom end from each cucumber. This end has a natural enzyme that may cause the pickle to turn soft. Keep the cucumbers whole; they stay firm longer.

Step 2 | Chill the Cucumbers for Best Crunch

Place them in a large jar or bowl. Add cold water and ¼ cup salt. Cover and place in the fridge for two to three days. This cold soak helps the cucumbers stay crisp during canning.

Step 3 | Wash and Prep the Jars

Wash jars, lids, and bands with warm soapy water. Rinse and set them on a clean towel. The jars must be warm before the hot brine is poured inside.

Step 4 | Add Spices to Each Jar

Place dill seed or fresh dill, mustard seeds, garlic, and peppercorns into each jar. Spread them evenly. This lets the flavor move through the jar as the brine fills it.

Step 5 | Pack the Jars with Cucumbers

Place the chilled cucumbers into the jars in a tight pattern. Keep them upright so more fit inside. Leave a little space at the top for brine.

Step 6 | Prepare the Brine

Place water, white vinegar, apple cider vinegar, salt, and sugar into a large pot. Heat on medium until it reaches a gentle boil. Stir until salt and sugar fully melt.

Step 7 | Pour the Hot Brine

Use a funnel to pour the hot brine into each jar. Stop about ½ inch below the top. Tap the jars gently to release any trapped air bubbles.

Step 8 | Seal the Jars

Wipe the jar rims with a clean cloth. Place lids on the jars and twist bands until they are snug but not tight.

Step 9 | Process in Water Bath

Place jars in a water bath canner. The water should cover the jars by at least one inch. Heat the water until it boils, then keep the jars inside for 10 minutes for pints or 15–20 minutes for quarts.

Step 10 | Rest and Cool

Lift jars out using a jar lifter. Place them on a towel with space around each one. Let them cool. Soon the lids should make a light pop sound, showing they have sealed well.

Step 11 | Wait for Flavor to Grow

Let the sealed jars rest for at least one week so the flavors settle and blend.

Chef Tips + Notes

• Cold Cucumber Soak Matters: The cold salt soak before canning is not just an extra step. It really helps the cucumbers stay crisp. The salt pulls out moisture and firms up the flesh. Do not skip this part unless you are in a real hurry.
• Check Your Water Quality: Tap water with high chlorine levels can affect fermentation and flavor. Use filtered or bottled water to be safe.
• Do Not Overtighten the Bands: Tightening the bands too much can prevent air from escaping during the water bath process. This can cause a seal to fail. Finger-tight is all you need.
• Label Your Jars: Once your jars have cooled and sealed, write the date on each lid with a permanent marker. This helps you track how long they have been sitting.
• Use Fresh Spices: Old spices lose their strength. Fresh dill seed, mustard seeds, and peppercorns give a much better flavor.

5 Ways to Use Dill Pickles

1. Snack Right from the Jar: Grab a pickle anytime you want something crunchy and tangy. They are perfect on their own.

2. Chop into Tuna or Chicken Salad: Diced pickles add a bright crunch to creamy salads. They cut through the richness beautifully.

3. Top Your Burgers and Sandwiches: Add slices to any burger, hot dog, or deli sandwich for extra flavor and texture.

4. Slice into Potato Salad: Pickles are a classic addition to potato salad. They add a zesty punch that balances the creamy dressing.

5. Create Relish or Tartar Sauce: Chop pickles finely and mix with mayo, lemon juice, and herbs for a quick tartar sauce.

Storage and Make Ahead Tips

Store sealed jars in a cool, dark place. They stay fresh for months when kept away from heat. Opened jars should stay in the fridge and hold their flavor for several weeks.

When preparing ahead, allow jars to settle for at least one week so the flavor becomes steady and bright.

Spoiled canned pickles often show cloudy brine with strange smell, soft texture, or leaking lids. Any jar with mold or rust should be thrown out right away.

Bubbies Dill Pickle Recipe FAQs

1. Do the pickles stay crispy with this method?

Yes, the cold soak and whole cucumber method help keep the pickles firm. The trimmed blossom end also stops natural softening.

Using small Kirby cucumbers makes a big difference because they hold their shape under heat and brine for a long time.

2. What causes pickles to turn soft?

Soft pickles usually come from old cucumbers, warm storage, or not trimming the blossom end. Hard water with chlorine also affects texture. Clean water, firm cucumbers, and cold soaking give the best results.

3. Can this recipe be made without vinegar?

While vinegar gives the tangy brine flavor, traditional Bubbies pickles are mostly fermented with natural bacteria rather than relying on vinegar alone. This recipe balances vinegar and fermentation.

Without vinegar, the pickles would take longer and need more careful handling to avoid spoilage.

4. Can I adjust the amount of garlic and dill?

Absolutely! This Bubbies dill pickle recipe is very flexible. If you love a strong garlic flavor, you can add an extra clove or two to each jar.

The same goes for dill; using fresh dill heads will give a more potent herbal flavor than the seeds. Make it suit your own personal taste.

5. What if my jars don’t seal?

If a jar does not seal after cooling, you have two options. You can put it in the refrigerator and eat those pickles within a few weeks. Or, you can re-process it.

Empty the jar, reheat the brine, pack a clean warm jar, and use a new lid to process it again in the water bath.

6. Why do I need two types of vinegar in the recipe?

The mix of white distilled vinegar and apple cider vinegar balances sharpness and adds a mild fruity tang.

White vinegar is strong and clean, while apple cider vinegar softens the vinegar flavor. Using both creates the classic Bubbies brine taste.

7. I don’t have a water bath canner – what can I use?

If you don’t have a water bath canner, use a deep pot with a lid. Make sure jars are fully covered with at least 1 inch of water and place a towel at the bottom to prevent direct contact.

Keep water at a gentle boil and refrigerate after opening.

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Yield: 1 jar (about 1 quart, serves 4–6 people)

Bubbies Dill Pickle Recipe

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Make crunchy, tangy Bubbies Dill Pickle Recipe at home with simple ingredients for the classic flavor everyone loves.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• Cucumbers (small whole pickling cucumbers): 6 lbs
• Dill seed or fresh dill heads: 8 tsp
• Mustard seeds: 4 tsp
• Garlic cloves: 2 cloves per quart jar
• Whole black peppercorns: ½ tsp per quart jar
• Water: 4 cups
• White distilled vinegar: 1 ½ cups
• Apple cider vinegar: 1 ½ cups
• Salt (pickling or kosher): 4 tbsp
• Sugar: 2 tbsp

Instructions

1. Rinse all the cucumbers under cool water. Trim the bloom end from each cucumber. This end has a natural enzyme that may cause the pickle to turn soft. Keep the cucumbers whole; they stay firm longer.
2. Place them in a large jar or bowl. Add cold water and ¼ cup salt. Cover and place in the fridge for two to three days. This cold soak helps the cucumbers stay crisp during canning.
3. Wash jars, lids, and bands with warm soapy water. Rinse and set them on a clean towel. The jars must be warm before the hot brine is poured inside.
4. Place dill seed or fresh dill, mustard seeds, garlic, and peppercorns into each jar. Spread them evenly. This lets the flavor move through the jar as the brine fills it.
5. Place the chilled cucumbers into the jars in a tight pattern. Keep them upright so more fit inside. Leave a little space at the top for brine.
6. Place water, white vinegar, apple cider vinegar, salt, and sugar into a large pot. Heat on medium until it reaches a gentle boil. Stir until salt and sugar fully melt.
7. Use a funnel to pour the hot brine into each jar. Stop about ½ inch below the top. Tap the jars gently to release any trapped air bubbles.
8. Wipe the jar rims with a clean cloth. Place lids on the jars and twist bands until they are snug but not tight.
9. Place jars in a water bath canner. The water should cover the jars by at least one inch. Heat the water until it boils, then keep the jars inside for 10 minutes for pints or 15–20 minutes for quarts.
10. Lift jars out using a jar lifter. Place them on a towel with space around each one. Let them cool. Soon the lids should make a light pop sound, showing they have sealed well.
11. Let the sealed jars rest for at least one week so the flavors settle and blend.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 35Sodium: 980mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 1g

This homemade version brings you the same crunchy texture and tangy flavor that makes Bubbies pickles so popular. The natural brine and simple spices create a clean, fresh taste. Feel free to adjust the garlic or spices to suit your preference.

Try this Bubbies Dill Pickle Recipe at home and see how rewarding it is to create your own batch of delicious pickles.