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