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My review
Dill Pickles
11
SHARON HOWARD
"This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills."
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Ingredients
2 h 15 m servings 10Original recipe yields 64 servings (8 - 1 quart jars)
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Directions
{{model.addEditText}} Print- Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
- In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
- Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
- Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
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Reviews
Read all reviews 316361 Ratings
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Most helpful positive review
9/4/2005
AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I added in a couple slices of jalepeno peppers (with seeds) and in each jar I also added a heaping 1/8...
Most helpful critical review
2/14/2009
I found this recipe was very easy to follow and I did follow it to a tee but they still turned out pretty mushy. I made sure that I filled the ice regularly and kept the pickles really cold for ...
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9/4/2005
AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I added in a couple slices of jalepeno peppers (with seeds) and in each jar I also added a heaping 1/8...
9/21/2007
These are absolutely the best pickles! To ensure a crisp pickle be sure to cut about 1/8" off the blossom end of each cuke because enzymes located there can cause soft pickles. I also like to ...
3/18/2006
Wonderful! We make and can these every summer and always get rave reviews. I have found that picking the cucumbers when very small results in the crunchiest pickles. Also, you can substitute ...
2/14/2009
I found this recipe was very easy to follow and I did follow it to a tee but they still turned out pretty mushy. I made sure that I filled the ice regularly and kept the pickles really cold for ...
6/18/2007
these are the best...and i dont do a hot bath with mine..it makes them soggy. And do not use a metal pan to boil your brin in. It causes cloudy water.
7/11/2008
I have a couple of ?'s.#1 is the pickling salt, the same as pickling spice?. Second, i just can't find any dill head with the sprigs. Is it the same if i just use the fresh baby dill that is sol...
7/7/2007
I finally opened my first jar last night and they were delicious. I was hoping for super crispy pickles, but suspect the hot bath method might have made them a bit soggy? It was my first att...
4/3/2003
These pickles are great! It was really hard for me to wait the full two months to try them but I did and it was well worth the wait. I added some alum to the ice bath and then rinsed the pickles...
8/2/2010
This is THE pickle recipe, no doubt about it. You can also use this recipe as the base for pickling other stuff, like green beans. TROUBLESHOOTING YOUR PICKLES Unfortunately, Allrecipes doesn'...