Grandma's Dill Pickles Recipe
- 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
- 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.
- 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.
- 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.
Reviews for Grandma's Dill Pickles
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My pickles tasted good however they were mushy. How do I get them to be crunchy? I am new to pickling/canning!
These pickles are so wonderful, I have NO desire to try another!!! Thanks Gramdma for this simple and delicious recipe.
Family favorite. Pickles stay crunchy
Perfect blend! I soaked my cucumbers in an ice bath for 4 hours prior to canning -- they had a fabulous crunch! :-)