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Grandma's Dill Pickles

 Grandma's Dill Pickles
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
156 ServingsPrep: 50 min. Process: 15 min.

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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 4 calories, trace fat (trace saturated fat), 0 cholesterol, 727 mg sodium,

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Grandma's Dill Pickles (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, trace protein.