Pop's Dill Pickles

Pop's Dill Pickles

Ann Philbeck

"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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2 h 45 m servings 35 cals
Serving size has been adjusted!
Original recipe yields 35 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 89
  1. 99 Ratings

Most helpful positive review

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 ...

Most helpful critical review

There's no way this recipe makes 7 quarts. I just made it and there was only enough pickling liquid to fill 3 quarts. It just wouldve been nice if it were accurate.

Most helpful
Most positive
Least positive

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 ...

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 spic...

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...

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 ...

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 ...

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.

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 ...

Amazing, perfect dill-pickle flavor. I did mine as slices and they're the BEST. I'll be making these every year!

Awesome Taste Easy to do but I had to triple the brine recipe to do 10 pounds of cucumbers. Either the allrecipe's calculator is out of whack or the recipe isn't quite accurate

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