Reviewed: Oct. 15, 2007

I have gotten so many compliments on this recipe. Thanks!

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Nicole B.

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Reviewed: Oct. 8, 2007

These remind me of my Mom's Dill Pickles from when I was younger. I absolutely love them! Thank you!

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JKChef

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Reviewed: Oct. 6, 2007

I added several kinds of hot peppers to the jar as I was packing in the rest of the ingredients and they are a hit! Crispy, crunchy, Dilly, not too salty. What else could you ask for

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Sistercat

Cooking Level: Expert

Home Town: Randolph, New York, USA

Living In: Wellsboro, Pennsylvania, USA

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Reviewed: Oct. 2, 2007

The first jar that I opened at around 1 month was very good. By the time I opened the second jar, the pickles were too strong for my taste. I haven't dared open another jar yet. It was a fun recipe to try though!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Oct. 1, 2007

Excellent canning recipe. I had no problem getting jars to seal in the water bath. I will use this for years to come, thank you!

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Tricia K

Cooking Level: Expert

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Reviewed: Sep. 23, 2007

Awesome...............

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JAZZYJEWELZ

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2007

WOW!!! These are the best pickles I have ever had. I can't stop eating them. They are super easy to make. The hardest part is waiting a few months to eat them, but boy are they worth it! So crunchy and yummy! Thanks for the advice from other users about the water bath. The first batch I made I did process them in a water bath for 5 minutes and they were fine. With the second I just followed the directions with hot canning supplies and boiling brine and skipped the water bath - they sealed just fine. I also made spears and chips. The spears were really crunchy and the chips were a little less crunchy, but still fantastic. My mom actually prefers the chips. :) Thanks for a FANTASTIC recipe. I'll be making these every year with our huge crop of cucumbers from our garden!

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HIMEESGIRL

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Reviewed: Sep. 21, 2007

These are absolutely the best pickles! To ensure a crisp pickle be sure to cut about 1/8" off the blossom end of each cuke because enzymes located there can cause soft pickles. I also like to chop up the garlic cloves and then just put about 1 teaspoon in each jar, rather than the whole cloves. If I have them, I also pop a fresh dill flower in the centre each jar after the cukes are in. Thanks for a great recipe!

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Sep. 14, 2007

My mom used this recipe for years but this was my first attempt at canning. These pickles are AMAZING. They are crisp, not too vinegary and have a little zip (I added a dried red chili pepper to each jar.) Next year, I'm canning twice as much!

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i.e.

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2007

I have made these pickles several times now, and had already written a review in the past. I have adjusted the recipe a bit and wanted to share my results. I have added a dried red pepper, chopped garlic, 1 tsp of Alum in each jar and about 1 TBSP of peppercorns. I do have to say that this really added a lot. It gives a little kick but is not too overpowering. Excellent pickles!

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LORINEWMS

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Reviewed: Sep. 4, 2007

Excellent recipe, my whole family LOVES these pickles. Since it was my first time ever doing pickles, I was VERY happy taht this was sooo easy to do. I did soak my cucumbers in icewater for a couple of hours first, but did a second batch with my leftover cucs that I had put in the fridge, and only soaked them for about 30 mins and they turned out fine as well. I passed on the water bath also, and they are crunchy and crisp! Excellent recipe, I wont bother trying any other one!

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Jenn78

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Port Hope, Ontario, Canada

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Reviewed: Sep. 3, 2007

these are my first try at pickles . I made 5 quart jars could only wait 1 month to try one and my wife said I should enter these in the fair THEY ARE GOOD FOR SURE . thank for this recipe.

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LARRYS9

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Reviewed: Sep. 2, 2007

This recipe is wonderful and easy. I used Kosher salt and fresh dill. Lovely! Thank You - my first foray into canning!! I opened these after 3 days, 7 days and 2 weeks - amazing each time!!!

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IMAROMANCEWRITER

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Reviewed: Aug. 24, 2007

I made these pickles at the beginning of this week and have been tempted to try them since. I finally gave in and they were awesome! Crunchy, garlicy, delicious. This was my very first time canning anything and the outcome was amazing. Thanks for the great recipe.

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Country Girl

Cooking Level: Expert

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Reviewed: Aug. 19, 2007

delicious and very crunchy!!

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Suzy

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Reviewed: Aug. 13, 2007

Fantastic!!! Pickles stayed crunchy and each jar tastes better and better. To spice things up a bit I made some jars with sliced jalapeno's....yum! Great recipe...thank you!

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3doxiesmom

Cooking Level: Intermediate

Living In: Gallatin, Tennessee, USA

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Reviewed: Aug. 11, 2007

I just made these and my family sampled one jar due to it not sealing. These were great even after one day! I had so much fun canning that I'm going to go out and get more jars! BTW-just make sure that your brine doesn't boil down. Your pickles will be too salty if/when that happens.

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Joanne W.

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Aug. 10, 2007

Thanks Sharon. Great and easy recipe.

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vbakerusa

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Reviewed: Aug. 7, 2007

These are the best dill pickles I have ever made! Can't wait to make them again! EXCELLENT! Soaking the cukes in ice water for at least 2 hours makes sure they are super crunchy when you open the jar . . . even a year later!

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Aug. 6, 2007

Perfect, thanks!

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LINDSTROM

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