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Grandma's Dill Pickles Recipe

Grandma's Dill Pickles Recipe

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. YIELD:156 servings


  • 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


  • 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.

Nutritional Facts

1 each: 4 calories, trace fat (trace saturated fat), 0mg cholesterol, 727mg sodium, 1g carbohydrate (0g sugars, trace fiber), trace protein

Reviews for Grandma's Dill Pickles

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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."

Reviewed Aug. 11, 2015

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

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."

Reviewed Oct. 20, 2014

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

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."

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."

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!"

Reviewed Aug. 11, 2013

"These pickles are so wonderful, I have NO desire to try another!!! Thanks Gramdma for this simple and delicious recipe."

Reviewed Oct. 1, 2011

"Family favorite. Pickles stay crunchy"

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! :-)"

Reviewed May. 24, 2010

"What is a dill head? I know what fresh dill is, but I don't see a head."

Reviewed Jan. 21, 2010

"This is the recipe my mom used whe we were growing up. The pepper makes it jut right. i think shee also put in some alum to make them crisper."

Reviewed Aug. 24, 2009

"To keep them crisper, when processing don't let the water come to a boil. Keep it at 180 and process for 10min. They will safely seal and be crisper."

Reviewed Aug. 24, 2009

"How do you keep them crisp? My pickles taste good but are soft."

Reviewed Aug. 19, 2009

"Run a knife down the inside of the jar is about the only way I know how to get out air bubbles and then seal."

Reviewed Aug. 14, 2009

"how do you take out air bubbles"

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