The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 26, 2009
This was the recipe I used for my first ever canning event- these are the the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 25, 2009
Thank you for posting this pickle recipe! I had intended on sharing these with family and friends as Christmas gifts but I had so few left after my own family devoured jar after jar. Wonderful flavor and SO crisp and fresh tasting! (Even for a new & inexperience canner)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 25, 2009
I just made 2 1/2 batches of these pickles yesterday. In place of dill heads, I used 1 tsp of dill seed (upon reading other recommendations). 8 hours later we were just dying to try them out. They are REALLY good and crispy! Can't wait to eat them in 8 weeks!! YUM!! Made spears, whole dills, baby dills, and sandwich stackers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 21, 2009
This recipe is not only logical and easy to make, it is also delightful on the tongue. A friend at work swore I am keeping her grandmother in the guest room.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 19, 2009
This was my first attempt at pickles & they came out fantastic. I added 2Tbs of pickling spice & the pickles came out better than any commercial pickles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 18, 2009
These are great pickles! Just don't use burpless cucs as they will become soggy!
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Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 17, 2009
These are so easy to make. I didn't see a yield anywhere on the amount of liquid, but it was enough for 6 quarts of pickles. Had some extra, not sure if it would have done 7 or not, but I ran out of small cucumbers. I turned the jars upside down for about 10 minutes right after I canned them, and they sealed perfectly. Just make sure the ring is on toght!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 15, 2009
These pickles are absolutely fantastic though Also - if you use new, very immature fresh garlic from your farmer's market you will not have the problem of 'blue' garlic in your jars. The young garlic can be a pain to peel but worth it in the end. We will be making double last year's output and I am sure it will still not be enough.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 11, 2009
This is the best pickle recipe ever. The key to fantastic pickles are to buy them small and chill them on ice for 4+ hours (I prefer 6 or 8). Everyone loves these pickles and I can never make enough!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 10, 2009
Yum! These are super easy! If you're cutting the cucumbers into spears I'd recommend cutting and then soaking in ice water. Also, I ran out of dill heads. 1 teaspoon of dill seed is equal to one dill head. It's not as pretty but tastes as good! My kitchen is small and hard to maneuver around with everything so I ended up bringing the brine to a boil and then taking it off the heat while I packed the jars with the cucumbers. My pickles are still quite crunchy. I also am paranoid so I did do a quick water bath to seal but didn't keep them in more than five minutes and they're still crunchy. Thanks for a great recipe! It's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 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! 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 4.78 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 4.78 star rating.
Reviewed: Jun. 21, 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)??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 20, 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 4.78 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 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 4.78 star rating.
Reviewed: Jun. 4, 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: Expert

Home Town: Ladysmith, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 11, 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 4.78 star rating.
Reviewed: Mar. 30, 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 4.78 star rating.
Reviewed: Mar. 27, 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 4.78 star rating.
Reviewed: Feb. 19, 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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