Easy Dill Pickles

  • Prep Time: 30 mins
  • Total Time: 12 hrs 30 mins
  • Serves: 12,Yield: 12Pints
  • About This Recipe

    “When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.”

    Ingredients

  • 4dozenpickling cucumbers( Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches)
  • 1bunchdill
  • 1quartcider vinegar
  • 8cupswater
  • 1cuppickling salt
  • 1garlic clove, Peeled
  • Directions

  • Wash the cucumbers and remove any stems.
  • Cover with cold water and refrigerate overnight or for several hours.
  • Pack the cucumbers into pint jars as tightly as possible.
  • Poke in 2 springs of dill.
  • Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
  • Boil for 2 minutes.
  • Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
  • Pour the hot brine into the jars and seal.
  • Reviews

  • “Great recipe. Made 8 jars. lol thank you.”

  • “Easy to do and wonderful tasting!!!”

  • “I made this recipe last summer and they turned out great! Everyone loved them and it was really easy to make them.I also found it to make the job easier, use a medium to large cooler to soak and wash the cucumbers in. I then drained the cooler and rinsed until the water was clean, adding ice cubes to chill the cucumbers in over night. You can chill alot of cucumbers at one time without taking up refrigerator space.”

  • “I add either banana peppers or chili peppers to spice up these pickles – they are awesome with a kick – also I cut the salt in half.”

  • “A fantastic recipe!I adjusted it a bit to taste and added finely sliced sweet onion and peppercorns to each jar.The garlic is a nice addition.As other reviewer’s recommended I halved the salt, which was perfect for my preference.Thanks for a great recipe for dill pickles!”

  • “Only reason I am rating 4 stars instead of 5 is that you may want to adjust the recipe as most reviews but they are easy and fantastic!Have used several jars through the winter and now they are on reserve so we do not run out.They are that good.Will make many more next season.Cut the salt in half.I sliced some the length of the cucumber with my food processor and they were just the hit for burgers and sandwiches! Thanks for those good ole dills!”

  • “Canned up 4 batches of this recipe, followed it almost exactly as you said, but remembered my Mom used to put a well washed and slightly blanched grape leave in the top of her Dill pickles.So in memory of my Late Mom in went the grape leaf.Also after doing the first batch decided it was too salty for my Dear Sweet EddieBears restricted diet, so cut the salt in half.Still this is great recipe and really liked infusing the vinegar with the garlic before adding it to the pickles.Thank You for a very tasty, and crunchy pickle.”

  • “I made these twice Sliced.Once with the full measure of salt, these I use for fried dill pickles.The second ones I use for eating they a easy to make and are good both ways “

  • “I made a 40 jars of these pickles and they turned out way to salty.I really like salty pickles and these were way to salty for me. Yuck!They had to be thrown out.I would not use cider vinegar again.It gave these pickles an awful smell.”

  • “why do some recipes call for water baths in canning pickles and some dont? do they have to be putinto water bath???will be trying this recipe,”

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