Using sterilized jars:
* I usually poke each cuke with a fork before packing in jars.
This is the original recipe but I have added up to 5-6 cloves of garlic, if you are garlic lovers, they are even better. Sometimes I will put a few small carrots in each jar instead of making pickled carrots. Last year my DH wanted some hot pickles so I bought some jalepenos, sliced 1 in half and put both halves in one jar, these were also great, but one jalepeno was hot enough for me.
Hope you enjoy this recipe
By Pico from St. Paul, Alberta
Bring first 3 ingredients to a rolling boil and pour over sliced cucumbers. Sterilize quart jars and put several dill heads in bottom. Fill with well scrubbed dill size cucumbers. Cover with boiling brine 1/2 inch from top and seal tight. Do not turn upside down until cap seals.
By Robin from Washington, IA
I would like to know how to make dill pickles.
By Robin from Sandown, NH
08/12/2010This is a simple dill pickle recipe that can be used to make 1 jar or 10 at a time!
1 Qt. apple cider vinegar
3 Qt. Water
1 C pickling salt
1 tsp alum
Bring to a boil and then pour over cucumbers in jars (pint or quart). Pack the pickles tight as they will shrink up. For a quart jar, add 1-2 heads of green seeded dill (depending on size of dill head), 1 tsp. mustard seed. You may also add 1-2 cloves garlic, 1 jalapeno pepper, seeded and sliced,etc. Seal with clean sterile jar lids (boil in hot water a few minutes), and place jars in boiling water until they seal (lid pops down). To clarify - the jars do not need to boil the whole time, just set them in the boiling water,shut off the heat and leave till the lids seal, remove from water and store in cool dark place. This is good for whole baby dill pickles, sliced (across or length-wise) or spears. It is also good for pickled vegetables, beans or peppers. You can make one jar at a time or as many as you have cucumbers for. Keep the extra brine in a jar on the counter or in the refrigerator until the next time you need it, then just bring to a boil again. Some tips, put the dill, mustard seed, etc. in the upper 1/3 of the jar, then cover with more pickles to keep the dill seeds from being caught in the lid, which will cause it not to seal. If this does happen, either put in the fridge to use or reheat the juice and try again.
For beet pickles, use equal parts of vinegar, sugar and water. Add 1 tsp pickling salt to a quart jar, 1/2 tsp. to a pint jar. Dill may be added if desired, and proceed as above.
I need a recipe for jar dill pickles with garlc cloves.
Melanie from Oklahoma
Does dill from the garden need to be dried or brown to make dill pickles?
By John
By wolfbytez05/18/2010Besides the fresh dill, if you add a fresh grape leaf or 2 to each jar it will help keep your pickles crispy.
Works with dilly green beans, carrots, and okra pickles, too.
I am making dill pickles again, but my pickles this year are getting too fat, but not so long. What I thought was a summer squash plant has turned out to be a pumpkin, and I think there has been some hanky panky cross pollinating with my cucumbers. Does anyone know if you can chunk the cukes, and use a standard dill pickle (or any other flavor) recipe? Anyone with a recipe for chunks of cucumber? I appreciate any feedback. Thanks.
By Sheila from NE
By mrsmendlebright07/28/2011Thanks for the answers, tomorrow is pickle day at my house!
Can you make dill pickles at home that taste just like store bought pickles?
Tammy from Vonore, TN
By busdrivr
By susanmajp
I have canned and gardened for years, but I have never made pickles. I am looking for a foolproof recipe for dill pickles. Does any one have one that works for them?
By TJI from Northern CA
Boil all ingredients for five minutes. While this is boiling add to each canning jar:
To each prepared jar, add clean whole cucumbers or sliced cucumbers. Pour the boiled hot liquid into each jar. Wipe top rim of each jar and dry well. Firmly seal jar lids and place in warm water bath for 5-10 minutes. Remove from water and allow to seal on their own.
When jar lids pop; they are sealed (indention in lid). Pickles should be used two weeks after canning to allow fermenting process to be completed. Good luck. (07/21/2009)
By Lorelei
Make sure your lids and jars are clean. Put your lids in a pan covered with water and boil them while your pickle juice is boiling. Pack your jars as tight as you can get them with cucumbers, leave 1/2 inch of space at top. Pour the boiling pickle mix over the cucumbers, put a hot lid on and tighten it as tight as you can get it. If any don't seal after they cool, put them in the refrigerator. You can eat them 24 hours after you can them. They are best cold.
Also, if you like your pickles hot you can slice a hot pepper in the jar before you add the cucumbers. And you can also add garlic cloves you've peeled. The only problem you should have with this recipe is keeping enough pickles for everyone. After they eat these you will have a hard time keeping up canning these. (07/22/2009)
By BRANBRUMOM
By sallysue
Can I use dill seeds that are not completely dry and brown to make pickles? I have buckets of cucumbers and lots of dill plants that are not quite ready.
By Illinois from central IL
By PIKKA
By catastrofy
I am looking for a recipe for dill pickles that are crunchy or firm, not soft. I would like to make them.
By maggie mae1951 from Hayward, WI
We are getting lots of cucumbers from our garden. Has anyone got a simple and easy recipe for making kosher or regular dill pickles? Thanks!
By Sheila from Wrens, GA
By BRANBRUMOM
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Fried Chicken Baked in Dill Pickle Juice