Pop's Dill Pickles

No one needs to add any chemicals or pickle crisp in their pickles. When washing your cucumbers cut the flower end off of it. There is an enzyme in it that will eventually cause your pickles to go soft. Everyone raves over mine and I haven't had a jar of pickles go soft for years even after being in the jar for a year.

Still making these pickles. Pop is not doing so well these days. His pickles live on and on.

Good Basic Recipe for pickles. I made this by cutting my cucumbers into spears and cutting the blossom end off. I could not locate fresh dill heads and did not want the little pieces of green on the pickle, so I used dill seed. What I liked about this recipe is the right balance of salt and sweet, the sterilization instructions, and the amount of processing time, and the fact that you can adapt this recipe to your tastes by adding garlic or hot peppers. I did add 1/4 tsp of pickling crisp to each of my quart jars based upon advice from other Canners. I used two tsps of dill seed per jar and added half of a seeded serrano pepper to two of the 4 jars. My daughter is intrigued by the process so I am going back to the farmer's market for more cucumbers. Thanks for sharing a great recipe that takes me down memory lane. UPDATE After 8 wks, we opened a jar and they were delicious. The pickles are crunchy and the taste of the dill, garlic, salt, vinegar, and sugar are perfect.

Oh my gosh - these are the BEST. I tried a Ball recipe on my first go round and ended up dumping them out. These are perfect! The difference is the white vinegar and less of the pickling spice. I did add 1/8 t. of Ball Pickle Crisp to each pint jar. They are crunchy, tart, delicious. Thank you so much for sharing your recipe!

Excellent recipe! Although I love garlic, I prefer the simpler taste of "Pop's" original recipe without garlic. The first time I made these, I didn't have dill heads or seed, so I substituted 4 sprigs of fresh dill weed per 1 litre jar (2 sprigs at the bottom, 2 sprigs on top), and the result was great. I find have to increase the brine recipe by about a half to make sure I can fully cover the pickles.

There's no way this recipe makes 7 quarts. I just made it and there was only enough pickling liquid to fill 3 quarts. It just wouldve been nice if it were accurate.

Great recipe. Will use it every year. I only had dill seed, so I used about two teaspoons per pint jar. I put two cloves of garlic in each jar. I like the garlic flavor.

Scaled this recipe way down....used 6 large kirbys that I cut into 4 spears each.....used only 2 tblspns of sugar which was sweet enough.....and used 1 heaping tspn of dried dill per quart....I also used 2 plastic tupperware type containers with screw on lids instead of jars...so I eliminated the sterilizing process and made these just refrigerator pickles. My crushed garlic did turn a bit blue...which I know is from the oxidizing from the vinegar.....no problem....just for flavor anyway....but a true 5 stars from this recipe....a very tasty and garlick-y, dill-y pickle in just 4 days. Will make again. Thanks!

Awesome Taste Easy to do but I had to triple the brine recipe to do 10 pounds of cucumbers. Either the allrecipe's calculator is out of whack or the recipe isn't quite accurate

Amazing, perfect dill-pickle flavor. I did mine as slices and they're the BEST. I'll be making these every year!

This is a really nice and adaptable pickle recipe. I had 14 3-4 pickling cukes from a friend and ended up with 4 pints of spears and two pints of chips. I used my v-slicer to cut the chips. I didn't bother with the cheesecloth because I like the way it looks to have the spices floating in the jar. I only used 1/4 cup of sugar because we don't really like sweet pickles, and I added a sprinkle of red pepper flakes for fun. I just used kosher salt because that's what I had. Next time I'm going to pop a few grape leaves in the jars too. The pickles are delicious, and it was fun to experiment with canning.

This is my first time making dill pickles and i was very happy with this recipe but next time I will reduce the salt. I trimmed the blossom end as recommended and they stayed very crunchy. I believe the recipe author made a mistake saying the brine will fill 7 quart jars. it makes enough for 7 pint jars. so if you are filling quarts then double the brine.

Made this recipe tonight, much to my surprise after making up the pickling liquid, and loading up my 7 quart sized jars with the cukes, there was only enough liquid to top off 4 jars of the pickles. I think the recipe should have 8 cups of water and 8 cups of vinegar, 1.5 cups sugar and 1 cup pickling salt. I made a second batch of the liquid according to the recipe, and processed all my jars. I'm really looking forward to trying these pickles in a week. If they taste as good as the pickling juice smelled I'll be very happy, and make another batch.

I followed the recipe perfectly. I filled 6 quart jars, but only had enough brine mixture for four and 1/2 jars. I packed the cucs tightly. Very disappointed. I don't know what happened as I didn't read this problem in any of the previous comments. If I make them again, I will make a double batch of brine.

My family and I love these I made them once and had to make them again we add jalapeno peppers to ours

I found this recipe on another site a few weeks ago. It was my first try at making pickles. It was super easy. I just tried my first pickle a couple days ago and they were fantastic. I liked them so much, I made another 8 jars last night. The recipe I made also called for mustard and celery seed. Not sure what the taste difference is; but it does add a nice look to the pickles in the jar.

I don't know how but the were way too sweet and way to sour at the same time. I will NEVER make again!

These pickles were my first. I couldnt wait to try, so after 2 weeks i tried them. They were awesome, good flavor and not an overpowering vinegar taste. the addition of the clove is a nice touch as well. I Will be doubling, even tripling this recipe next year. I to used pickle crisp and trimmed the blossom end. Thank you for sharing.

I used 10 pounds of small pickling cucumbers, in 10 x 1 litre jars, which needed 9 cups vinegar, 9 cups water, 1 cup pickling salt , 1 Tbsp sugar, a 3T cheese cloth bag of pickling spice, dill and garlic.... and WOW! Also cut a thin slice off both ends of cucumber.

I just finished up 20 jars of these delicious pickles. They turned out fantastic! Just the right balance of sweet and sour.

Wow--now these are pickles! Far stronger than any store-bought dill pickles, they have a real kick to them and we often finish off a pint jar in one sitting. The remaining juice is strong enough to make a weaker batch of crispier refrigerator pickles: slice fresh cukes and let sit in the fridge for a week.

Undoubtedly the BEST pickle recipe ever! I got 5 quarts out of my first batch and allowed them to pickle for two weeks. We all loved them so much the 5 quarts did not last 2 weeks! Put up 9 more quarts which will be ready in a week. Also, I used this brine for my pickled green beans. Can hardly wait to taste them.

This was my first attempt at pickles, and I was NOT dissapointed! they were so awsome! I threw a couple small pieces of hot pepper in each jar, so they were a tad hot, but in a good way. They would have been great without the peppers too. Most definatly will make again!

The Best, I added crushed red pepper flakes, 1/2 teaspoon of alum.

I have made this recipe for three years . The only thing I do different is add the pickling spices to the jar as I never know how much brine to make as I grow my own cucumbers and some days I have 3 and others 20.

If your pickles turn out too salty, like mine did, then just pour out about 1/3 of the brine from the jar and fill with water. In a day or two, the saltiness will go down! I just discovered this by experimenting, and now my once-too-salty pickles are perfect!

I'd never made pickles before this. Great taste. A little bit of sweetness but a lot of spicey.

Way to much vinegar for me, next batch I used 2 cups vinegar to four cups water and scaled the Sugar back to 1/4 cup--they turned out much better this way.

These pickles were fabulous. I used the really small pickling cucumbers because we like whole pickles as opposed to spears. I also used hot and spicy pickling spice, the serano peppers and garlic. These pickles turned out great. Will definitely keep this recipe.

Excellent pickles. The ice soak keeps them crisp. As usual we add a little more dill and use less sugar.

Perfect with adjustment. Firstly, only add all the sugar if you like sweet pickles. I like my pickles less sweet so I only added 2 tbsp of sugar. Next, this is not enough brine to make 7 quarts. I made another half of the brine to fill the rest of jars. Last, make sure you don't can the pickles with the pickling spice(I didn't have cheesecloth so I just strained the brine) or it will over power the pickles.

These are great dill pickles. I used 1 tbsp of crushed red pepper instead of pickling spice with some of the pickles and they were really good!!

Too mushy and too sour.

very nice pop's I use this recipe year after year with the supplie of cucu's from the garden.. they turn out excellent everytime... I add turmic to mine just to give it that bought at the store look and smell... thanks for sharing this one will get handed down to the kid's

it was a easy recipe to use. but after letting them sit I really would not view this as a dill pickle recipe. when we tried them they were really strong after sitting only 8 days and were sweet with a hint of dill. if you are looking for a dill pickle recipe I would not use this one.

I made these pickles about a month ago and am making more today again.....my family just wouldnt quit eating them ...they are so good and crisp. I have been canning awhile and this is the best recipe to date...!!!!!!!!!!!

I made these three weeks ago and they turned out with a great dill pickle flavor and very crispy. I am making another batch as I type this review. The only thing I did was increase the amount if liquid. Follow the recipe and you will have flawless dill pickles that everyone raves about!

an excellent snack. Full of flavour. The longer these pickles sit sealed the better the flavour. They start out salty in the early days after canning but two weeks later the garlic melds witht vinegar and salt reducing the salty flavour. I reccommend letting them sit for at least two weeks before opening.

These pickles are the best! The only recipe I use anymore.

These pickles are okay, my wife likes them but I am put off a little by the use of pickling spice and sugar. They just arent' what I was looking for in a dill pickle. Nice crunch factor after covering my cucumbers in ice for 4-5 hours, but not the flavor profile I wanted.

GREAT!

This is the first time I ever made/canned pickles. I must tell you that these were the absolute best pickles I have ever had. I just opened the first jar after about a week - I loved them, my wife loved them, my three year old loved them and my one year old loved them! I will be making these for years to come.

I LOVE IT! Will make every year! I did use less sugar 1/3 cup and extra garlic and dill ONLY because I like lots of garlic. This recipe is a keeper!

Well I believe the recipe is wrong in the brine amount, as other reviewers have stated, and really hope it is changed for the next brave caner. I have to make a quick repeat of the brine and I only canned less that 4 pounds of cucs. I used fresh dill as well. Looking forward to the taste test in a couple of weeks and the adventure of adding jalapeno peppers to the next batch. I also added onion to a couple of the pints. Even with double brine I ended up with 5 pints and 1 quart of finished product.

Followed this recipe exactly except I didn't use the cheesecloth because I like the look of the spices in the jar. These pickles are great! I've made pickles before and threw them away because they were soft. These turned out crisp with just the right amount of dill and spicy flavors. Perfect pickles!

I haven't tried the pickles yet as I want them to have a good chance to soak up the brine. The brine was FANTASTIC so I'm excited that these will be good. I'm concerned about how crispy they will be but the reason I'm only giving it 3 stars is that there's NO WAY this makes 7 quarts of pickles. I only got 5 quarts out of the brine. I had plenty of pickles left over. It was really disappointing.

great!

Oh, my WORD, these are so good!! I used fresh dill heads from my garden and a clove of garlic per pint, 2 cloves per quart. I put up 7 quarts and 12 pints of spears, and I'm still not sure I made enough, lol!

I am absolutely delighted with this recipe. It is going to be printed and added to my permanent collection of recipes. I was not able to find pickling spice so I made my own from another recipe on here. I made them exactly like the recipe, and processed them basically the same. My husband and kids also love them. Def the best garlic Dill pickles ever. (Now try them fried, they are AMAZING) :)

Just made a large batch of these...very simple, I needed to make more brine. Was surprised at the amount of sugar but I don't like an overly sour pickle. Looking forward to my first chomp!

These pickles are so good! I followed the recipe exactly, except I guess I didn't read it thoroughly and I skipped the ice bath. The pickles still came out wonderfully! I enjoy the little bit of sweetness and like the fact that they are not overwhelmingly vinegary. Will make again and again. My family requests them now. This year I am trying to zest some of the jars up by adding some hot peppers!

I made these with just the first two cucumbers that grew in our plant (we were excited). I did slices and obviously had to adjust the ingredients for my two cucumbers. We also made these as refrigerator pickles instead of canning. I might cut back on the salt a bit but this could be from a mistake I made in adjusting proportions. Overall these were crunchy and delicious. I just made them today and they already taste great so I am sure that in a few days they will be even better.

These are the best pickles I have ever made!! They are very crisp and have a wonderful flavor! My husband agrees! BEST PICKLES EVER!!

I used a basket of pickles, added pickles and ice to a cooler and let set for 8 hours. This causes the pickles to be crisp. Adjusted recipe for weight of pickles, reduced salt by half. Used fresh dill, one clove of fresh garlic and i half green jalapeno and half red sweet banana pepper with seeds per jar to spice the mix and add color. To the brine, I added pickling spice to be strained out as jars are filled. Boiled brine, let cool to 170-200 degrees, strained and filled jars after stuffing with pickles. Used a five minute water bath in pre-boiling water to seal. 5 minute is important.

I made these almost 2 months ago and just opened up a jar and the flavor is amaaaazing! So dilly and yummy a must try!

This is the first time I was successful at making pickles. I am on my third batch. It's important to use the freshest cucumbers possible, as my first batch was shriveled but tasty. Use a scale. I had plenty of brine. Alot depends on the size of the cukes. I also used a pickling spice recipe from this site, which went very well with this recipe. My most recent batch is large but short cucumbers, so hopefully they won't be hollow or too seedy. Please thank your dad for me. This is a keeper!

These pickles are fantastic. I just made them and I did one small jar to try immediately. They should be even better after they sit for a while. The only thing is, unless I did something wrong, I don't think this will do seven quart jars. I used the full recipe. I didn't weigh the cucumbers, but I wound up with 3 quarts and a pint packed pretty tight. I barely had enough juice for that. Maybe that should be pints? Did anybody get seven quarts? Anyway they turned out fantastic.

First time I ever made pickles & they were delicious! I think I'll use a little less salt next batch though. I loved them but my boyfriend thought they were too salty.

Crispy crunchy pickles! I followed another recipe and it didn’t turn out edible. I was scared to try this one but this recipe was the most easiest and spot on for measurements. Love that you can change the serving size to fit your amount of cucumbers available.

Very tasty pickles! I added a dried chili in a couple of the jars and they came out great as spicy dills.

This recipe is a perfect starting out point, and very easy to make it your own with slight changes to ingredients. I like to use dill seed, I reduce the sugar a bit to be equal with the salt, and a little less of the pickling spice. The longer they are allowed to sit and become wonderful, the better! I like them best after about 6 months. They are crunchy and addicting.

This is now my go-to pickle recipe. For 6 large jars, I need to double the vinegar mixture. I skip the ice part, but the whole cucumbers typically sit in the fridge for a few days (out of laziness) before I'm ready to pickle/can - not sure if makes a difference.

We iced the cucembers for an hour and 45 minutes and some of them froze and were unusable. Also the recipe only made enough brine for 2 jars. We had to triple it.

It was way easy! I can't wait to try them in 3 weeks!!! Thanks for sharing this.

Really good!

I made 1 1/2 recipes of syrup, and still didn't quite have enough. Maybe I prefer more juice in my jars than most? That was my only change.

These taste like Claussen pickles but are a little bit sweeter. They are awesome!

The recipe itself is awesome! I doubled the amount of solution you make. I didn't realize how much you have to pack the pickles in the container (may be this is why I needed more solution). I thought I had stuffed the containers, but when I filled them with liquid, the cukes floated up. Next time, I will know to pack these things very tight. I tried the first batch after a week, and they were really good. I did follow one person's suggestion to cut off the ends of the cukes to keep them crispy. It worked.

easy recipe with good results. Follow garlic and dill directions closely and consistently

Made a variety, chips, stackers and spears. Made several jars with carrots (cause we like carrots) and a few hot pickles with red jalapeño peppers. They all taste amazing! Great recipe.

I followed the recipe exactly, found like several others that I did not have enough liquid. That wasn’t a tragedy—I made more. The problem for me is that the pickles are waaaay too salty! I also didn’t understand the instructions to cover the cucumbers with ice. Why? The ones on top obviously get much more exposure to the ice than those on the bottom. Maybe ice water would be better? Other than that, they were reasonably easy to do and I liked that the recipe could be scaled. I suggest packing your cucumbers into the jars ahead of time so that you know how many jars you’ll need. In my opinion, the jars don’t need to be pre-boiled—dish washer and keep them hot should be sufficient, but check with your extension office on this. Also, scrub and trim the blossom end before the ice treatment.

This is the recipe I use for pickles every year. I find that I need more of the vinegar mixture than it calls for with the amount of cucumbers it says but that’s probably because I’m not packing them tight enough. Great recipe!

Absolutely the best !! Used NOT fresh dill -- and maybe not a full teaspoon per jar, but none the less they are yummy ! Gonna make more !

We added extra dill to each jar and it was perfect. 4 jars are already gone!!

I made it the first time as listed but didn't like the sweetness from the sugar so omitted it the second time. Also added the pickling spice directly to the jars along with extra bay leaves and 2 whole cloves & chopped garlic. Used "pickle crisp" and grape leaves to keep the crunchy texture. They are being devoured! I used the same brine to make spicy pickled beans for Caesars and added some chili flakes. Such a great way to preserve the abundance growing in my garden!

Finally! An easy and tasty recipe! These pickles were amazing! After reading reviews I made 50% more brine and had a little leftover. One clove of garlic and 1-2 dill heads was the perfect balance. I added a Thai chili pepper to a few jars for fun and the spice was just perfect. I didn't soak my cukes - just took them from the fridge and they were great. They tasted great after a month on the shelf but I popped a few jars into the fridge without processing and they were DIVINE after a week.

Too salty

Followed the recipe exactly and got very nice, crisp dills. They are a little bit too salty for my liking but perhaps I erred in my amounts - I had cut the recipe in half for the amount of cucumbers I got from my garden at the time. As others did, I also needed more liquid but that was no trouble. I'm doing another batch today. I may add just a touch more sugar - they aren't sweet in the least.

Husband liked it, I thought it turned out a little too sweet. The pickle texture was inconsistent - some were crunchy, some were soft, although it was my first year making them. I might try a new recipe next year.

Excellent dill pickle recipe! I had to double the brine to cover the pickles. I used sprigs of dill from my garden instead of dill heads. I will be making these again once I have more cucumbers from my garden.

Wow. I was pleasantly surprised. I have never made pickles, but I had an abundance of yellow squash and zucchini so I pickled them. I just tasted one of them (after about 2 weeks), and they are really good! I used a little less sugar, and I didn't use garlic because I really wanted a salty dill pickle. So yummy I may have to make some more! Thanks Pop!

I cut the sugar to 1/3 cup. Tart crispy pickles......people love them.

I just tried this recipe, my first attempt at making pickles . The directions were easy to follow. I read many reviews and I will agree, double the brine for the quart jars. I was able to fill 7 quarts. I didnt have dill heads so I used a few dill sprigs in each jar. I added a few more garlic cloves to a few jars for an extra kick.They smelled good and I'm hoping in a week they taste just as good.

Great recipe. no real need to put the pickling spice in cheesecloth. boil it with your mixture and add to the jars as you fill with brine. I cracked a jar open after one day and they are already excellent. I am on my 2nd run today.

i have several good bread and butter and sweet pickle recipes, but had never found a decent dill pickle recipe until now. This was delicious!

Very good flavor in a quick and easy recipe

I did not care for this recipe.

I used this recipe for my very first attempt at making pickles and they're awesome! has anyone tried to use this recipe to pickle eggs?

I found the recipe very easy and they are very good!!! Ate the next day and already tasted fab...

I did not have enough brine, I even added more to the receipe...I thought I packed the jars tight Added the garlic, peppercorns and a few red Thai chilies in a couple, I like them zesty!

Awesome pickles!!

I don't really care for dill pickles but these are fantastic. I can't keep them around because people take them from me. I also use pickle crisp. This recipe is the best!

Grand kids loved them. This year I will have to grow more cucumbers.

easy recipe with good results. Follow garlic and dill directions closely and consistently

I've made these for the last 8 years. After trying different recipes, this is definitely my favorite. I have increased the recipe to make what should be 35 qts. However, it actually makes 20 qts. so plan accordingly. I let them stand for a month or two and then put a quart in the fridge. They are crispy and delicious. I have had so many compliments on these pickles. They are still delicious after more than a year.

My mouth is salivating even THINKING about these pickles. Do not look further. THIS is the dill pickle recipe you want. I canned them in pints, and do believe I each grand could eat his/her way through a pint in one sitting. They are that good.

Turned out very nicely. My family is enjoying but I found the pickling spice was a little too much. I will make again but cut back on the pickling spice.

The amount listed was not enough to filling 7 jars. I only got about 3 out of it. I had to make the juice twice. It's way too salty.

I used this recipe as I like the ingredient list and proportions. They turned out excellent! This will be our go-to recipe moving forward. I also had left over brine, so have been using it with fresh sliced cukes and peppers as refrigerator pickles. (NOTE: I did double the brine recipe to be sure I had enough based on some of the other reviews).