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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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4.5 17
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. —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
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 18, 2015

"This looks like a good recipe almost like my grandmothers but processing time of one reviewer at 180 degrees should be 30 minutes not 10. Place jars in simmering water (150 degrees) and bring up to 180. Keep at 180 to 185 for the full 30 minutes. This is an approved method by USDA and does make for a crisper pickle as does pickle crisp added to the jar."

MY REVIEW
Reviewed Aug. 11, 2015

"Made these last year. Too salty & not crunchy"

MY REVIEW
Reviewed Aug. 10, 2015

"These turned out really good! They have a good bite to them and they were crisp. I followed the sgofpv suggestions to make them crisp not mushy. We used all homegrown ingredients perfect way to use up garden produce."

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."

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