Grandma’s Dill Pickles
Total TimePrep: 50 min. Process: 15 min.
Love this recipe! Very similar taste to what my mom makes! The only change I made was to make some jars without the chili peppers, worked just fine!
This is the first really bad recipe I have made from Taste of Home. These pickles were so unbelievably salty. We had to throw them all out. Very disappointing.
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.