Reviewed: Apr. 16, 2012

We got a deal on a crate of pickling cucumbers and huge bags of fresh dill and garlic. We canned 48 quart jars and a few as refrigerator pickles. This recipe is perfect - only change was we added a couple of hot peppers to each jar. One thing to remember it to cut a slice off the blossom ends so pickles stay crisp. Enzymes in this part of the cuke causes softness over time. Simple and straightforward recipe - if you never canned pickles before then this is a great place to start.

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What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Feb. 19, 2012

Greetings from Argentina! I´ve tried this recipe with great results :) Now I´m at my parens farm, just picked som cucumber from the garden and they´re ready to become pickles :) Thanks for sharing !!

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GracielaVeg

Reviewed: Jan. 30, 2012

Good recipe, but we added alum to each jar to keep them crisp. Thanks

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country cooker

Cooking Level: Expert

Living In: Horse Shoe, North Carolina, USA

Reviewed: Nov. 28, 2011

I use 3 1/2 cups white vinegar and 1/2 cup apple cider vinegar in each batch instead, and add either a jalapeno or habanero to each jar. All our friends loves these pickles and ask for jars each year. Have also used this solution with reduced amount of salt to can sliced jalapenos.

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ebaker

Reviewed: Oct. 30, 2011

This is a fantastic pickle recipe!!! I have not had luck with making pickles and had given up making them until now. I followed this recipe and the suggestions below. I made dill, kosher and jalapeno versions. All I can say is that every jar that we've opened has been a winner and have gotten rave reviews. I will definitely be making these again next year AND will be doubling the recipe because the ones that I made this year will not last the winter!

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katew123

Reviewed: Sep. 2, 2011

HELP !! Why is it when I follow this exact recipe, my pickles are soft? Is there a difference in timing when I am making baby dills (very small) I am so frustrated! 2 batches of 15 jars - lost :(

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sharp

Reviewed: Aug. 21, 2011

I have made this recipe for a number of years and it is very good. My mother-in-law said to put a grape leaf in the bottom of the jar to help add "CRUNCH". This works every time! Also, I make sure that the brine is boiling when I add it to the jars. I also add 10 minutes to the processing time because I use 1/2 gallon jars.

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BRIANC2112

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Buckley, Washington, USA

Reviewed: Jul. 18, 2011

I made this last summer and am still eating these delicious pickles! Everyone who tries them likes them.

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Reviewed: Jul. 16, 2011

This is a knock-your-socks-off dill pickle recipe. I couldn't find the dill heads, just sprigs. But we made it last summer with the cukes from my 6 year old's garden. We ate a couple jars after 8 weeks, but then forgot about the other jars in the pantry until this summer. WOOH!!! When we at them this summer they were fantastic! Very strong flavour that everyone loved. We're making a lot more this year to accomodate all the requests!

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Nicole

Reviewed: Jul. 13, 2011

First, this is great recipe. I've been using it a couple of years and have never had a jar go bad or taste bad. In reading some of the reviews I see people complaining about soft pickles. So, I wanted to point out a couple items. (These items are also listed in older reviews.) 1. You need to use pickling cucumbers. The ones you buy in a grocery store ARE NOT pickling cucumbers. Go to a farmers market and order you cucumbers. 2. Also cut off 1/8" of the blossom end of the cucumber. The enzymes located there can cause soft pickles. You can leave a short piece of vine at the other end. Do this even if you are quartering the cucumbers. 3. The hot bath / processing time is way to long. (Required by lawyers:) Read through some of the older reviews about processing times. 4. Use only pickling salt. Period! Again this is a great recipe. I add additional items to mine to my own taste. But make this recipe once (you'll love them), then adjust to get your own "specialty pickles"!

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