Reviewed: Aug. 28, 2009

The best dill pickles. Used 1 tsp chopped garlic, fresh dill. SKIP THE BATH.

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Reviewed: Aug. 27, 2009

This recipe is the best. Its the second time we've pickled using it. We did 79 quarts out of 2 bushels of pickling cukes. Its hard having to wait a couple months to try them again. We did some with 4 cloves of garlic, crushed the cloves, dill , and a few with some jalepeno slices. We used the ice in a cooler to store and wash the cukes as we went along. Keeping them on ice is the trick.

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mom413

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Aug. 26, 2009

I love this recipe! First time making pickles and I think they work out good !(I was so impatient to write this review it has only been a few days...)

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Kk

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Reviewed: Aug. 24, 2009

I did four quarts Aug. 14 (10 days ago),and this morning I noticed one of the seals was popped up. I put the other three in the refrigerator, but I do not know if they will be safe to eat since one has lost its seal. Does anyone know if these will be safe in the refrigerator? I have checked every day and hope if kept in the frig, the other three will be safe to eat. I noticed some air bubbles when I moved them. Is this an indicator that they, too, will go bad? I have not tasted them yet, but I had to put a rating to post this...

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rubydoodle

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Reviewed: Aug. 23, 2009

This was my first attempt at making pickles and they turned out perfect. I am so excited. Fabulous recipe, my whole family thinks so! I did the cold canning method and they all sealed but one. And they also turned out perfectly crispy. I highly recommend this recipe.

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AMANDASUE54730

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Reviewed: Aug. 22, 2009

I used this recipe when I had a big garden in the midwest. My husband says they are the best he's ever had! I now live in the mountains and haven't done any canning in 2 years. I just couldn't put it off any longer and hit the farmer's market this morning. I am canning tonight (due to the heat!)and we are looking forward to using this recipe again. I have never had a problem with mushy pickles since I let the cukes soak all day in ice/water. This is the best recipe I have ever used for dills!

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Mary

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Reviewed: Aug. 21, 2009

First time doing pickles, WOW!!! Can't keep my girls out of them! Their in their 20's. Did 60 quarts plus a few smaller jars, all in one day! Had an assembly line going, husband helped with the garlic, and getting more jars...

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Sue

Cooking Level: Intermediate

Living In: Lake Ariel, Pennsylvania, USA

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Reviewed: Aug. 20, 2009

Best pickle recipe ever. I think the dill heads (seeded dill) is best, but in a pinch baby dill + a dash of dill seeds will do. Hope I don't get in trouble for this comment but, I have noticed a lot of "mushy pickle results" lately. My suggetion is to "cold can". A hot water bath is what the FDA insists be required for food safety, but a responsible canner or one that can use a computer to find out how to cold can might want to use. That is what the author's original recipe stated. That and the cold water ice bath are the key to a scrumptious pickle. My neices and nephews ask for them every summer. What more could you ask for in recipe? The only thing I wish to add for all those who wish to not be 100% purist is to half the white vinegar w/rice wine vinegar. It is in the vinegar isle of the grocery store and it usually Japanese. The flavor is a little bit smoother, but still has that garlic bite. Love it. Give it try and please comment. This is what my family LOVES!

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SKS0975

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Reviewed: Aug. 20, 2009

Fantastic pickles! Very easy. The kids LOVE these pickles! I've made 2 batches so far with cukes from our garden (4lb 1st batch, 5lb 2nd batch). I soaked the cucumbers for 4 hrs. each time. I used 1 tsp. dill seed in each qt. jar in place of dill heads, and I added 1-1/2 tbsp pickling spice to the brine. I did not use the hot water bath and my jars sealed just fine. Thanks for sharing this recipe. It's a keeper!

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ASW1996

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Reviewed: Aug. 19, 2009

To all those who did not process your jars in the hot water bath and the jars came unsealed. The purpose for the hot water bath is to seal the jars. The rubber gasket in the lid has to get really hot before it can form a seal on the rim of the jar. As the jar cools the air inside the jar compresses and pulls the lid tight thereby forming a seal.

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SMARIEW

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Reviewed: Aug. 19, 2009

Great recipe! I doubt I will ever buy store bought pickles again. These are much better. Sampled two jars so far and they keep getting better. I grew pickling cucumbers this year and luckily found this recipe. I chilled the cucumbers overnight in the fridge since I had a crunchier variety to begin with. They turned out great. I followed the recipe and a bit of advice of the others by adding a dash of mustard seed and celery seed to each jar. Also, used dill sprigs and a teaspoon of dill seed as dill heads were nowhere to be found. We like the whole pickles best but did some spears. All the jars sealed (short water bath) but two. Lots of crunch and love the flavor. Easier than I thought it would be. Thank you so much for sharing this recipe!

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Judy

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 18, 2009

Great recipe that has quickly become the family favorite!

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DW

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Reviewed: Aug. 17, 2009

i have made 3 batches so far. i have sampled 2, and my goodness.....i am proud of myself! i have never made pickles. this year i have them coming out my ears, these are better than store bought. i have tweeked each batch with more or less garlic, hot pepper. YOU CANNOT GO WRONG WITH THIS BABY. i do soak the cukes in ice water, and do the hot bath.

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SODABEAR

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Bayard, Nebraska, USA

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Reviewed: Aug. 17, 2009

August 2009-I made these again, this time I made 7 quarts. After filling jars with garlic dill and cucumbers I mixed the brine solution in a large bowl and dipped in a large measuring cup, put this in the microwave till boiling and filled one jar, lidded and ringed it then inverted on a towel. I did this for each of the 7 quart jars. Every one sealed the same night. No metal pan and brine is always at a full boil. July 2009 I made these two days ago using cold canning method. I added 3/4 tsps. per pint of Pickle Crisp by Ball(box says it is calcium chloride and will improve crispness of pickles). 2 of 7 pints sealed immediately. I removed the rings and lids from the other 5 and one by one I nuked each pint for 3 minutes on high. Wiped the rims,replaced the lids and rings and inverted. Several hours later I checked them and all had sealed. The next evening I checked them all again and 1 had unsealed. Surprisingly it was one of the original two that had sealed so quickly. So I had to taste them and even after only 48 hours I was amazed at how crispy and delicious they were. WOW! I am keeping an eye on the others before I put them into storage because another reviewer said two weeks after canning she had a bunch of jars come unsealed. I am impressed with the ease of this canning method but even more so by the taste. It will be interesting to taste them over the weeks as they continue to develop. I can't wait until I can get to the next farmer's market to buy more cucumbers and I

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Shelly

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Reviewed: Aug. 16, 2009

This is my first attempt with Sharon's recipe. After filling and sealing the jars half did not seal properly. I got my bath water boiling, put the jars in, waited for the water to boil again and then left in for 5 minutes. After pulling the jars they had lost about 1 inch of mixture. All lids were secure???

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pickleguy

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Reviewed: Aug. 14, 2009

the best pickles. my hubby doesn't like home canned pickles and he loved these

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gentsmom

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Reviewed: Aug. 14, 2009

One of the simplest pickle recipes I have come across. Will never purchase pickles from the grocers ever again! Thanks Sharon!

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obx_fisher

Cooking Level: Expert

Home Town: Urbanna, Virginia, USA

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Reviewed: Aug. 14, 2009

Great recipe.To keep the pickles firm,add a grape leaf,or 2to3 green grapes to each jar,the grape leaf is the best. I have had pickles for 3 years without getting mushy.

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jerry

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Reviewed: Aug. 13, 2009

This is an excellent version of a tried & true garlic dill pickle recipe. I have a couple of additional tips with respect to ensuring your pickles turn out crunchy. Well water (unsoftened, non-chlorinated - e.g., no city water), especially if mineral rich (think: rust in the tub) is excellent for guaranteeing crunch. Another great trick is to put a grape leaf in the bottom of the jar with some of your dill. These tips I got from my great grandmother. A rule of thumb at my house: We open our first jar at the Thanksgiving dinner table - it's much longer than the minimum cure time of 8 weeks, but they are that much better by then, or hotter if you've added pepper for heat.

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hugztreez

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Reviewed: Aug. 13, 2009

I tried these last year and they turned out perfect. The lids sealed without much processing in the water bath. This year I am having such a hard time with the lids sealing that I have to process them twice. So I'm sure they'll be nice and mushy, even though I did use some pickling lime. I'll have to wait a few weeks and see what happens.

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