Reviewed: Jul. 25, 2007

This is the best dill pickle recipe I've ever tried. The pickles come out crisp and really good!

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Reviewed: Jul. 23, 2007

This was a wonderful recipe. Cut down the recipe for the amount of cucumbers that I had and it turned out wonderful. I only made 2 Qts. and could not wait and they were all eaten in 2 days. Now I have to make lots more to fill the need...

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Stephanie Smith

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Reviewed: Jul. 19, 2007

This is a great recipe and so easy to do. I have had more people want this recipe and I always say I found it on allrecipes and it was submitted by Sharon Howard. Ithink the people who post the recipes should get the credit. Thanks Sharon.

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LORELEE

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Reviewed: Jul. 10, 2007

I've been using this recipe for 3 or 4 years now and have passed it along to at least 2 other people. My granddaughters and their friends love these pickles; they usually eat at least one and more often two jars of these when they spend the night. I cut the cucumbers into spears and try to keep the pickles in a spare refrigerator.

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STILLVALLEY

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Reviewed: Jul. 8, 2007

This is a delicious recipe! If you don't do the boiling water bath (which I don't do) make sure you keep the pickels in the fridge. Otherwise they will spoil quickly. As for spears, yes they work very well. I always buy giant cumumbers to use and cut them in half and then in spears.

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Julian B

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Reviewed: Jul. 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 attempt at canning, too, and this was a great way to be introduced. Thanks, Sharon!

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Jul. 2, 2007

This recipe is awesome. I have been looking for a good pickle recipe for a long time and this is the best one i have found

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jashack

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Reviewed: Jun. 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.

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Katie Bossa

Cooking Level: Expert

Home Town: Hennessey, Oklahoma, USA

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Reviewed: Jun. 15, 2007

I was looking for a recipe for crispy pickles, and i found it here. I made them today and I can't get some of the jars to seal. They keep popping back up. I read alot of reviews for this recipe and I have faith that it will be good. SOme of the jars I re-bathed them, and hope that they will not be wilted. Thanks Sharon for sharing and definitely a great recipe and so easy to do. Hubby and I can't wait to try them in a couple of months. Again thanks.

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TDeBeaux

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Reviewed: May 29, 2007

This recipe represented my first attempt at pickles. Even though I screwed up by adding too much salt when I halved it, they still turned out great!!

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Rob

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Reviewed: Jan. 6, 2007

Excellent recipe. I used however for pickled Turnips. I skiped the soaking for a crisp pickle especially with turnips. Also for turnips, if you want to try it, add few slices of Beets on top before sealing. This will add a pink color to the white turnips. Very tasty. Goes good with Greek Salads and Hummus.

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Ahmad Ghosheh

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 3, 2007

I'm in agreement with the majority of posters. These are by far the best dills I've ever had.

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Ann

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Reviewed: Dec. 22, 2006

This is definatly a keeper recipe... I have never canned before, and it was easy (except I thought the lids sealed instantly, and had to get advice from my mother LOL) We broke into first jar in 1 week and they tasted great!!!! I will definatly have more cuke in the garden next year so I can make a ton more... I did use dill seed for the bottom of jar then topped with fresh dill weed...

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Cheryl H.

Cooking Level: Intermediate

Home Town: New Athens, Illinois, USA

Living In: West Frankfort, Illinois, USA

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Reviewed: Oct. 19, 2006

I have been searcing for the perfect tangy pickle recipe and this is it! I also used ti to pickle carrots, asparagus and green beans

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NicnNolsmom

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2006

my family of 3 children finished off a one litre jar of these in one day...what more can I say other than I will plant more cukes in the garden next year and follow this recipe again!

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yum2u

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Reviewed: Sep. 9, 2006

this recipe is awesome,I also add 2 or 3 sliced carrots, and 2 sliced banana peppers to my pickles, it makes for a pretty jar and a great spicy pickle, but not to hot.

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frenchy

Home Town: Wyoming, Minnesota, USA

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Reviewed: Sep. 6, 2006

Wow! Wow! Wow! These are so good! I just caught my husband drinking the brine after we just finished a jar at dinner. I canned these 2 weeks ago. I just can't imagine how good they'll be in the 8 weeks suggested. Very simple to make. I did skip the hot water bath. Thanks Sharon. You've got a big hit here!

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207alicia

Cooking Level: Intermediate

Living In: Warren, Maine, USA

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Reviewed: Sep. 1, 2006

Oven? I didn't read any direction that said use the oven. These are excellent!! My garden is producing 2 foot long cukes (no kidding) and what a better way to use them up!! I added peppercorns to the jars before sealing. Of course being as impatient as I am, I opened one after 2 weeks, and they are delicious and crispy. I have also used this recipe for pickled cauliflower and received rave reviews!! Thanks so much Sharon 10 stars!!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Aug. 25, 2006

These are awesome. Everyone is always asking for them. You don't necessarily have to wait the whole time - sometimes we only wait a week, and they're still delicious. I do let them sit in the ice water sometimes overnight and it doesn't seem to hurt.

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Barb Braun

Cooking Level: Expert

Living In: Weatherly, Pennsylvania, USA

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Reviewed: Aug. 14, 2006

Thanks! My mom has used this recipe for 50 years and I lost my copy. I do not really like to can or wait 8 weeks, so I simply slice the cucumbers and leave on the counter for a day to cure then refrigerate. Yummy, they are ready in a few days. I also tried to make a relish with this recipe and it turned out really yummy too. I added a few turns from a pepper mill for a little added zest. Thanks again.

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RBM444

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