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READY IN 2¼ hrs

Dill Pickles

Read Reviews (304)

"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." — SHARON HOWARD

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Original recipe makes 8 - 1 quart jars Change Servings

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt

16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

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Directions

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.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
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.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
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.

Kitchen-Friendly View

PREP 2 hrs
COOK 15 mins
READY IN 2 hrs 15 mins

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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.

—MSCHRIS1221

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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?

—The Man From Delta BC

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347 Ratings

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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!

—britishcolumbiagirl

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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.

—yellowzigzag

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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.

—Katie Bossa

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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

—vaz007

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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!

—jensenly

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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.

—RCOOLING

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Nutrition

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.

Nutritional Information

Dill Pickles

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 10
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 1155mg 46 %
** Potassium 91mg 3 %
** Total Carbohydrates 2.4g < 1 %
** Dietary Fiber 0.3g 1 %
** Protein 0.4g < 1 %
** Sugars 1g
** Vitamin A 2 %
** Vitamin C 4 %
** Calcium 2 %
** Iron 2 %
** Thiamin 2 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 3 %

* 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.