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Grandma's Dill Pickles Recipe
Grandma's Dill Pickles Recipe photo by Taste of Home

Grandma's Dill Pickles Recipe

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5 14
Publisher Photo
Treasured family recipes like this one become like old friends. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They make a great accompaniment for the shredded beef sandwiches. -Betty Sitzman, Wray, Colorado
TOTAL TIME: Prep: 50 min. Process: 15 min.
MAKES:156 servings
TOTAL TIME: Prep: 50 min. Process: 15 min.
MAKES: 156 servings

Ingredients

  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 12 pounds pickling cucumbers, quartered or halved lengthwise
  • 9 dill sprigs or heads
  • 18 garlic cloves
  • 18 dried hot chilies

Nutritional Facts

1 serving (1 each) equals 4 calories, trace fat (trace saturated fat), 0 cholesterol, 727 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
  2. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 9 quarts.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Grandma's Dill Pickles in Taste of Home June/July 2002, p31

Nutritional Facts

1 serving (1 each) equals 4 calories, trace fat (trace saturated fat), 0 cholesterol, 727 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Reviews for Grandma's Dill Pickles

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 20, 2014

"Do I have to have the dried chilies or can I leave them out? I don't want hot pickles."

MY REVIEW
Reviewed Oct. 20, 2014

"If you trim off the blossom end of the cucumber about 1/16 of an inch, your pickles will stay crisp. There are enzymes in the blossom end that cause the softness."

MY REVIEW
Reviewed Oct. 16, 2014

"This is a fabulous recipe. It was my first time pickling and although they did come out a bit mushy, the flavor is amazing! I would definitely recommend this to everyone."

MY REVIEW
Reviewed Aug. 13, 2014

"My pickles tasted good however they were mushy. How do I get them to be crunchy? I am new to pickling/canning!"

MY REVIEW
Reviewed Aug. 11, 2013

"These pickles are so wonderful, I have NO desire to try another!!! Thanks Gramdma for this simple and delicious recipe."

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