Reviewed: Feb. 14, 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 Man From Delta BC

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Reviewed: Jan. 28, 2009

perfect just like store bought

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yummy

Cooking Level: Expert

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Reviewed: Jan. 17, 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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PEPPERDOO

Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada

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Reviewed: Jan. 13, 2009

Recipe was great, but mushy after the bath.

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NIKKI74W

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Reviewed: Jan. 8, 2009

This was the first time I have ever made homemade pickles. They turned out great! 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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MrsJordan07

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Evans, Colorado, USA

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Reviewed: Dec. 19, 2008

Loved it!

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MaddyBC

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

Great taste!

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Mel_gizmo

Cooking Level: Beginning

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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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Dominica

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Reviewed: Nov. 28, 2008

I have had to buy extra boxes of Ball jars to keep up with family and friends requests for these bad boys! If you boil the garlic with the solution, the garlic wont turn that icky green color. After filling the jars with the water/salt/vinegar, flip them upside immediately and let them seal. If the top does not move at all when pressed, it sealed. I always refrigerate them, and start eating them after 1-2 days...they never last a month. Sharon you are my our pickle hero!

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jbolls

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Reviewed: Nov. 26, 2008

These dill pickles are a winner. I plan to can all of my dill pickles each summer with this recipe. Crisp and sour....kids love them!

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krhall08

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA

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Reviewed: Nov. 11, 2008

Tasted great after ~8 weeks.... but my were they salty. Maybe I did something wrong? I will try again (using this recipe)!

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Nov. 2, 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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apronhanger

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Reviewed: Oct. 13, 2008

I canned pickles for the first time this year,we brokeinto them after 6 weeks, They are amazing! Nice and crunchy! They will never last all year. I made 17 quarts - it will never be enough!

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JLEE160

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Reviewed: Oct. 5, 2008

My first pickles!! This was about as easy as it gets. I used an ice chest to soak pickles. Works great and keeps the ice for a long time. I added a couple of big chunks of ice with my cubes.

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Hot Cha

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Reviewed: Sep. 27, 2008

These pickles were great. I tried them after three weeks and they were just as good if not better than store bought dill pickles. I followed some of the reviews. I soaked my pickles in ice cold water for about seven hours, which helped them maintain there crunchyness. I also added a little more garlic and dill than the recipe called for. In addition I did not use the traditional canning technique because I had read that by giving the canned pickles a water bath they would come out soft. Instead I stored the pickles in the refrigerator. In the past I have stored pickles in the refrigerator for months and I have never had a problem with them spoiling. What I really liked about these pickles is that I know what my family is eating. There are no perservatives or additives just natural ingredients. I will make these pickels again.

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Diva Dawn

Cooking Level: Expert

Living In: Benton Harbor, Michigan, USA

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Reviewed: Sep. 19, 2008

These pickles taste like Vlasics and are super delicious after only 1 day (can't imagine how much better they will get :), but I had my tribulations. First attempt canned 14 quarts attepmting hot lid/hot brine method of sealing. Panicked when the didn't start "popping" to seal after a couple of hours, so I inverted 7 in boiling water for 5 minutes and placed the other 7 upright in boiling water just until boiling. They all sealed, and they are both still crunchy. Second attempt...tried another 14 quarts with hot lid/hot brine method, didn't panic, next morning only one sealed. Attempted inverted method again, 4 jars leaked brine. :( Now attempting upright method but worrying this batch will be soggy. Will update later with info. For those that got a bit soggy, you may try a pinch of alum in each jar..this works for my other recipes. In the future I will heat until just a boil and pull out. Thanks for sharing.

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jnick

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Reviewed: Sep. 16, 2008

Please, someone help!! I did exactly what the recipe said and my pickles came out smelling like the best pickle ever made, until I tried to pick one up. They were so soft and musshy. Does anyone recognize what happened??

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charlie

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Lenoir, North Carolina, USA

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Reviewed: Sep. 11, 2008

This is my first time canning anything ,so for me this recipe was great, it was simple and easy to follow. i cant wait to try them dill's (3 weeks to go)i have one ?, i really like garlic and made some of the dill's with more garlic than called for and noticed that some of the garlic turned blue.

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jason

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Reviewed: Sep. 9, 2008

I made these pickles last year for the first time, and they were such a hit, I am working on my second batch right now! We love everything about this recipe, it is so easy! My 3 year old daughter likes the garlic that is in the jar as much as she likes the pickles. I also cut the cukes into spears to squeeze in as many as possible per jar. Lovely!

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JANEUASTEN

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Reviewed: Sep. 6, 2008

Super! FANTABULOUS!! Wonderful! First time I ever made dill pickles,I didn't do the water bath , 2 jars didn't seal. I struggled for 8 weeks to let them set but it was well worth the wait! Have been to 3 Labor Day Parties, brought these pickles to every party and everyone raved about them they even ate the garlic! Woo Hoo! Thank you!

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bigdogues

Cooking Level: Expert

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