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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