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Dill Pickles

SUBMITTED BY: SHARON HOWARD  PHOTO BY: Emily Beth 

"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."
Dill Pickles Recipe
RECIPE RATING:
This recipe has been rated 182 times with an average star rating of 4.8
Read Reviews (166)
PREP TIME  2 Hrs
COOK TIME  15 Min
READY IN  2 Hrs 15 Min
Original recipe yield 8 - 1 quart jars

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on jul. 15, 2008 by SHARON HOWARD 
I'm the submitter of this recipe; it was changed to add the hot water bath canning method.... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 4.77 star rating.
Reviewed on nov. 21, 2005 by Annie 
I've been making these pickles for a couple of years, but the recipe has been changed from the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on sep. 13, 2005 by MSCHRIS1221 
AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on mar. 18, 2006 by yellowzigzag 
Wonderful! We make and can these every summer and always get rave reviews. I have found that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on sep. 21, 2007 by britishcolumbiagirl 
These are absolutely the best pickles! I don't process in a hot water bath...I've always had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on sep. 5, 2007 by jensenly 
I finally opened my first jar last night and they were delicious. I, unfortunately, did not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on aug. 17, 2006 by TwinMomofFive 
I agree with Sharon's post from last year. (She is our 5-star contributor!) The pickles will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on jun. 18, 2007 by Katie Bossa 
these are the best...and i dont do a hot bath with mine..it makes them soggy. And do not use a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on jan. 17, 2004 by RCOOLING 
These pickles are great! It was really hard for me to wait the full two months to try them but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed on sep. 18, 2003 by PHOYBLE 
I have looked for this recipe for years. Used to have it maybe 30 years ago. So glad to see it... MORE

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Nutritional Information
Dill Pickles

Servings Per Recipe: 64

Amount Per Serving

Calories: 10

  • Total Fat: 0.1g
  • Cholesterol: 0mg
  • Sodium: 1156mg
  • Total Carbs: 2.4g
  •     Dietary Fiber: 0.3g
  • Protein: 0.4g

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