- 11 cups water
- 5 cups white vinegar
- 1 cup canning salt
- 12 pounds pickling cucumbers, quartered or halved lengthwise
- 9 dill heads
- 18 garlic cloves
- 18 dried hot chilies
- In a Dutch oven, bring water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. Ladle boiling liquid over cucumbers, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 9 quarts.
Reviews forGrandma's Dill Pickles
"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."
"Made these last year. Too salty & not crunchy"
"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."
"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."
"Family favorite. Pickles stay crunchy"
"Perfect blend! I soaked my cucumbers in an ice bath for 4 hours prior to canning -- they had a fabulous crunch! :-)"