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

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4.5 17 10
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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 each: 4 calories, 0g fat (0g saturated fat), 0mg cholesterol, 727mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 0g 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


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
rivabk 231387
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
Almey8 231088
Reviewed Aug. 11, 2015

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

MY REVIEW
danielleylee 231029
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
donnakship 79499
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
hannahb_83 112848
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
ConeConcoctions 86458
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
lindalubelle 40389
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
TasteJerseyFresh 86397
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
joanngolt 112847
Reviewed Oct. 1, 2011

"Family favorite. Pickles stay crunchy"

MY REVIEW
franniedoodle 129421
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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