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

Grandma's Dill Pickles Recipe

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
   (5)
RATING DISTRIBUTION
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4 Star
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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.

MY REVIEW
Reviewed Oct. 1, 2011

Family favorite. Pickles stay crunchy

MY REVIEW
Reviewed Jul. 16, 2010

Perfect blend! I soaked my cucumbers in an ice bath for 4 hours prior to canning -- they had a fabulous crunch! :-)

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