Recipe by 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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small pickling cucumbers
distilled white vinegar
pickling spice, wrapped in cheesecloth
1-quart canning jars with lids and rings
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 to go soft. Everyone raves over mine and I haven't had a jar of pickles go soft for years even after being in the jar for a year.
I don't know how but the were way too sweet and way to sour at the same time. I will NEVER make again!
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 spice. I did add 1/8 t. of Ball Pickle Crisp to each pint jar. They are crunchy, tart, delicious. Thank you so much for sharing your recipe!
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 yesterday. I found it at walmart.
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 sprigs of fresh dill weed per 1 litre jar (2 sprigs at the bottom, 2 sprigs on top), and the result was great. I find have to increase the brine recipe by about a half to make sure I can fully cover the pickles.
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 on the pickle, so I used dill seed. What I liked about this recipe is the right balance of salt and sweet, the sterilization instructions, and the amount of processing time, and the fact that you can adapt this recipe to your tastes by adding garlic or hot peppers. I did add 1/4 tsp of pickling crisp to each of my quart jars based upon advice from other Canners. I used two tsps of dill seed per jar and added half of a seeded serrano pepper to two of the 4 jars. My daughter is intrigued by the process so I am going back to the farmer's market for more cucumbers. Thanks for sharing a great recipe that takes me down memory lane.
After 8 wks, we opened a jar and they were delicious. The pickles are crunchy and the taste of the dill, garlic, salt, vinegar, and sugar are perfect.
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 also used 2 plastic tupperware type containers with screw on lids instead of jars...so I eliminated the sterilizing process and made these just refrigerator pickles. My crushed garlic did turn a bit blue...which I know is from the oxidizing from the vinegar.....no problem....just for flavor anyway....but a true 5 stars from this recipe....a very tasty and garlick-y, dill-y pickle in just 4 days. Will make again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Pop's Dill Pickles
Serving Size: 1/35 of a recipe
Servings Per Recipe: 35
Amount Per Serving
** Calories: 35
** Calories from Fat: 1
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