The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 1, 2009
So far I have canned about 20 cans of pickles using this recipe! We only let them sit about 2 weeks before my b/f HAD to taste one and my goodness they were delicious after the 2 weeks! So crisp and tastey! LOVED them. I couldn't find dill heads so just used the dill sprigs and its wonderful! I also, due to other reviews, did not do the the final boil process, for fear of ending up with mushy pickles. So far so good! Also a little advice on skipping the hot water bath... It's better if you fill all the jars you are making with the pickles/dill/garlic before you add the brine. If you add the brine right when it comes to a rapid boil, you will not run the risk of having too salty pickles AND the jars should seal themselves because of the boiling brine :) Sometimes after I let the brine come to a boil, I turn it back down until I get my jars packed, then turn it up and come back to a boil and fill the jars. If you let it continue to boil, you will boil away too much liquid and end up with salty pickles.
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Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 25, 2009
I won with this entry with every pickle friend I know. I'm actually canning 60 jars this year. FAB recipe! I added a crushed garlic glove & a hot pepper from my garden, gives it a little KICK!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 22, 2009
I made these for the first time last year, they have a great taste and are exactly what I was looking for in a dill. I have a couple of questons. My pickles were not crispy at all. I grow my own cus, so I have to wait until I get a pretty good batch of them (this my be my cripsy problem)?? Also when the comments say thet did not do the the hot water bath, do you just follow the method up until the hot water bath and just pack in the hot water solution and be done with it? Someone told me to use alumn for crispyness. Any suggestions for my dilemas?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 22, 2009
Thank you, Sharon, for giving readers the detailed process. I needed the information about how to pack the jars. I have been experimenting with ways to increase the crispness. I'm curious about the updated USDA requirement of the water bath. (My grandmother did not do that for pickles). The only additional tip I would add, and it may not be critical, is to run a plastic knife or spatula around the filled jar to remove air bubbles before the canning. (Only repeated instructions I've been given). Do we know if this is necessary?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: jun. 17, 2009
This was my first attempt at making homemade dill pickles. Very easy to follow and the pickles look great in the jars. I read reviews from others, and did not do the water bath stage as suggested. I also cut them into spears and added a few jalopeno peppers to some of the jars. I can't wait to try these!
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Living In: Monroe, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 5, 2009
We just finished our last jar of these wonderful pickles. I made several batches last summer and my friends and family all loved them. Just like the ones my grandma used to make! Thanks for sharing what will now be a staple in our household!
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Cooking Level: Intermediate

Home Town: Ladysmith, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: apr. 13, 2009
I sliced my cucumbers and they were still crunchy. i only made one batch from my garden last year and my family ate them so fast I couldn't tell you if they last two years. I will make more this year. I hope I have a great crop of cucumbers so I can make lots of pickles
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Cooking Level: Intermediate

Home Town: Cairo, Georgia, USA
Living In: Ocklawaha, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: mar. 31, 2009
REALLY liked these! I sliced them into chips with my mandoline, let them sit for a few days and couldn't resist and dug into them way too soon, still delish! Can't wait to make these again next season!
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Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: mar. 30, 2009
This was a lot easier than I thought it would be! I followed all the instructions, except I used dried dill weed (1 T. per 1 quart jar) and added 1/4 c. of sugar to the brine. I also did the boiling water bath, since I want them to last for a long time. I opened a jar today and they are SO delicious and CRISPY! Great Recipe! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: feb. 20, 2009
I do not have any canning jars so I cleaned off a huge jar with anti-microbial dish soap and ran extremely hot water on it for 10 minutes. I packed the jar with the pickles and spices and filled them with the brine...then I refrigerated it. Could not resist the temptation and tried the pickles after 24 hours... Three days later, 7 pounds of pickles are gone and I'm making more today!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: feb. 18, 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 just over three hours. Does anyone have any hints?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jan. 28, 2009
perfect just like store bought
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jan. 20, 2009
These turned out great, even though I had to stop soaking the cukes (my daughter broke her leg!) and soak them again later. Very crunchy, just a great texture. They turned out a bit salty (even for me), but I attribute that to mistakes I made (too much water boiled off while I filled the jars), not the recipe. I may add a bit more dill next time, but I'll definitely make them again next year.
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Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: jan. 16, 2009
The jars will seal themselves if the brine is at a rolling boil when you fill the jars. You can tell by running your finger over the lids; if they're concaved, then they're sealed. Make sure you don't boil the lids. Bring water to a rolling boil, then remove and put the lids in the hot water. Make sure you wipe the rims of the jars before placing the lids and rings in place.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jan. 16, 2009
Recipe was great, but mushy after the bath.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jan. 8, 2009
This was the first time I have ever made homemade pickles. They turned out great! I did not boil the jar as this site states to do. I love my pickles crunchy! Thanks for the great recipe! PS if you like spicy pickles add a Jalapeno ! They are very yummy
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Cooking Level: Intermediate

Home Town: Hayward, California, USA
Living In: Evans, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: dec. 19, 2008
Loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: dec. 16, 2008
Great taste!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: dec. 4, 2008
I have never made pickles before but had too many cucumbers not to try. This recipe was pretty easy to throw together. I did not have alot of fresh dill so I used dry at the end, and in a few jars we added jalepeno peppers for zing. Its been eight weeks, and WOW. These pickles are fantastic. The hot ones are too hot for me, the rest are a huge hit. My family are pickle fanatics and they all gave 5 stars. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: dec. 3, 2008
These have to be the pickles we have ever had!!!! they are simple and easy. 8 weeks seems a little long but it is worth it in the end. I will be planting more cucumbers next year just to make more
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