Dill Pickles Recipe - Allrecipes.com
Dill Pickles Recipe
  • READY IN hrs

Dill Pickles

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"This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills."

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Original recipe makes 8 - 1 quart jars Change Servings
  • PREP

    2 hrs
  • COOK

    15 mins

    2 hrs 15 mins


  1. Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
  2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
  3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
  4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
  5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2009

AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I added in a couple slices of jalepeno peppers (with seeds) and in each jar I also added a heaping 1/8th tsp each of dried mustard seed, dill seed, and celery seed. If you like really hot and spicy pickles add in a few dashes of red pepper flakes in addition to the jalepenos. I also believe there really is something to chilling the pickles before you start canning. The recipe states to wait 8 weeks before eating the pickles. I was so impatient the 1st time, I sampled them after 3 days. They were good, but the different spices had not blended and could be tasted separately. By waiting, the flavors combine and "mellow" into a more balanced (and great!) flavor. I waited 3 weeks before sampling another jar and they were definitely better than the ones I tried after 3 days. Pickles can be stored for a couple of years in a cool dry place like a pantry.

Most Helpful Critical Review
Feb 18, 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?

Aug 11, 2009

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!

Mar 18, 2006

Wonderful! We make and can these every summer and always get rave reviews. I have found that picking the cucumbers when very small results in the crunchiest pickles. Also, you can substitute 1/3 Tbsp of dill seed for the dill head.

Jun 18, 2007

these are the best...and i dont do a hot bath with mine..it makes them soggy. And do not use a metal pan to boil your brin in. It causes cloudy water.

Jul 11, 2008

I have a couple of ?'s.#1 is the pickling salt, the same as pickling spice?. Second, i just can't find any dill head with the sprigs. Is it the same if i just use the fresh baby dill that is sold at the market. also how critical is it to have the dill head? please help me. I really want to try this recipe,I already have the cucumbers. I dont want them to start getting soft. thanks

Aug 12, 2009

I finally opened my first jar last night and they were delicious. I was hoping for super crispy pickles, but suspect the hot bath method might have made them a bit soggy? It was my first attempt at canning, too, and this was a great way to be introduced. Thanks, Sharon!

Jan 17, 2004

These pickles are great! It was really hard for me to wait the full two months to try them but I did and it was well worth the wait. I added some alum to the ice bath and then rinsed the pickles well before placing them in jars. I was really pleased with how crunchy the pickles turned out. I also placed the jarred pickles in a hot water bath for 10 minutes to seal the jars and it worked well.


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  • Calories
  • 10 kcal
  • < 1%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 1155 mg
  • 46%

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

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