Pop's Dill Pickles Recipe - Allrecipes.com
Pop's Dill Pickles Recipe
  • READY IN hrs

Pop's Dill Pickles

Recipe by  

"Pop has been making these crunchy, best tasting pickles for years. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Some people eat their pickles about a week after, but I say wait, because the longer you wait the better they are."

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Ingredients Edit and Save

Original recipe makes 7 quarts Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
  2. Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.
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Footnotes

  • Editor's Note
  • A dill head is the 3 to 4-inch, umbrella-shaped seed head of a dill plant. If you can't find fresh dill heads you may substitute 1 teaspoon dill seeds for 1 dill head.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2011

No one needs to add any chemicals or pickle crisp in their pickles. When washing your cucumbers cut the flower end off of it. There is an enzyme in it that will eventually cause your pickles to go soft. Everyone raves over mine and I haven't had a jar of pickles go soft for years even after being in the jar for a year.

 
Most Helpful Critical Review
Aug 15, 2011

I don't know how but the were way too sweet and way to sour at the same time. I will NEVER make again!

 
Aug 06, 2011

Oh my gosh - these are the BEST. I tried a Ball recipe on my first go round and ended up dumping them out. These are perfect! The difference is the white vinegar and less of the pickling spice. I did add 1/8 t. of Ball Pickle Crisp to each pint jar. They are crunchy, tart, delicious. Thank you so much for sharing your recipe!

 
Jul 09, 2011

These are crisp pickles.but I found out Ball has a jar of pickle crisp that you can add to each canning jar after filling the jars. I just bought some to use on my 16 quarts of pickles I canned yesterday. I found it at walmart.

 
Jul 17, 2012

Excellent recipe! Although I love garlic, I prefer the simpler taste of "Pop's" original recipe without garlic. The first time I made these, I didn't have dill heads or seed, so I substituted 4 sprigs of fresh dill weed per 1 litre jar (2 sprigs at the bottom, 2 sprigs on top), and the result was great. I find have to increase the brine recipe by about a half to make sure I can fully cover the pickles.

 
Aug 03, 2011

Great recipe. Will use it every year. I only had dill seed, so I used about two teaspoons per pint jar. I put two cloves of garlic in each jar. I like the garlic flavor.

 
Oct 30, 2012

Good Basic Recipe for pickles. I made this by cutting my cucumbers into spears and cutting the blossom end off. I could not locate fresh dill heads and did not want the little pieces of green on the pickle, so I used dill seed. What I liked about this recipe is the right balance of salt and sweet, the sterilization instructions, and the amount of processing time, and the fact that you can adapt this recipe to your tastes by adding garlic or hot peppers. I did add 1/4 tsp of pickling crisp to each of my quart jars based upon advice from other Canners. I used two tsps of dill seed per jar and added half of a seeded serrano pepper to two of the 4 jars. My daughter is intrigued by the process so I am going back to the farmer's market for more cucumbers. Thanks for sharing a great recipe that takes me down memory lane. UPDATE After 8 wks, we opened a jar and they were delicious. The pickles are crunchy and the taste of the dill, garlic, salt, vinegar, and sugar are perfect.

 
Sep 18, 2011

Scaled this recipe way down....used 6 large kirbys that I cut into 4 spears each.....used only 2 tblspns of sugar which was sweet enough.....and used 1 heaping tspn of dried dill per quart....I also used 2 plastic tupperware type containers with screw on lids instead of jars...so I eliminated the sterilizing process and made these just refrigerator pickles. My crushed garlic did turn a bit blue...which I know is from the oxidizing from the vinegar.....no problem....just for flavor anyway....but a true 5 stars from this recipe....a very tasty and garlick-y, dill-y pickle in just 4 days. Will make again. Thanks!

 

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Nutrition

  • Calories
  • 35 kcal
  • 2%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 1585 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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