Monday, June 18, 2012

Best Dill Pickles Ever!!!


  • I lost this recipe and I thought "no big deal," I'll simply use another recipe . . . wrong!  It was a HUGE deal! I used another recipe last summer and I really didn't care for it, which surprised me, because it was from a very well respected canning book . . . 

  • Then one day I found the recipe, phoned my friend Susan at From Beyond My Kitchen Window to tell her my good news! I should tell you that Susan gave me the recipe, and we both misplaced it!!! So you can imagine how delighted we were when I found it!

  • Last night we were chatting about what we were going to can/preserve this season and the subject of pickles came up . . . well I went into a panic about the recipe . . . where did I put it? Susan reminded me that I bookmarked it . . . phew, what a relief, I had!  Thank goodness for friends!

  • I have decided to post the recipe so I NEVER loose it again!  I hope you enjoy this recipe as much as Susan and I do!  Enjoy!

  • Ingredients

    8 pounds 3 to 4 inch long pickling cucumbers
  • 4 cups white vinegar
  • 12 cups water
  • 2/3 cup pickling salt
  • 16 cloves of garlic peeled and halved
  • 8 sprigs of fresh dill weed
  • 8 heads of fresh dill weed


Directions

  1. Wash cucumbers, and place in the sink (I use a large plastic dishpan!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
  2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
  3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
  4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
  5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

27 comments:

  1. Thank you for the recipe!!! I WILL Make them, but what I am going to do is make a small batch, "TO EAT"!!! I am wondering "WHY" in your opinion is this recipe so good?
    I did this with a FAVORITE RECIPE for salmon pinwheels. I had gotten the recipe from a magazine and used it "ALL THE TIME" in the 70s, then we moved and I do NOT know where the magazine is(a safe place)...BWAAAA! I want to make them. No other recipe is like it.
    Thank you for yours,
    Have a fun week,
    Donna

    ReplyDelete
    Replies
    1. Donna, the pickles stayed crispy and had a nice smooth dill flavor! I just really enjoy them with a sandwich or burger too!

      Delete
  2. I'm kinda surprised that there's no sugar in there. But I shall do a small batch. Thanks.

    ReplyDelete
  3. Nothing beats a great pickle, especially one you've pickled yourself. I, too, have been putting recipes I dont' want to lose on the blog :-)

    ReplyDelete
  4. I love pickles! I'm glad you found the recipe. How can I go wrong if both you and Susan think it's the best?!!

    Best,
    Bonnie

    ReplyDelete
  5. I hate losing a beloved recipe! I have one for "pasta surprise" which went missing a few years ago. I've turned my place upside down looking for it but no luck. I hope some day it shows up again -- I miss that meal!

    ReplyDelete
  6. Glad you found your recipe. Sounds good! I love that there are garlic cloves in there.

    ReplyDelete
  7. Your pickles sound like they would be good. I love a nice crisp pickle with most sandwiches.

    ReplyDelete
  8. That's the best thing about blogging, isn't it? You won't lose the recipe. :) Can't count the number of times I look on my own blog for a recipe.
    I haven't canned in years! This recipe looks great!

    ReplyDelete
  9. yum! glad you found the recipe! i will have to give it a try!! enjoy your evening!! hope you are having a nice summer!

    ReplyDelete
  10. There you be, there you be! Yes, I switched over to word press and lost my blog roll. So I could not add anyone back until they found me again and left their url. I am adding you back now too. YUMMY pickles.

    ReplyDelete
  11. Yippeeeeee! I love this recipe and I can't wait to use it again this summer. I think I might use it minus the dill for the little colored pepper you use. Thanks friend!

    ReplyDelete
  12. Glad you found it! I know the feeling, and such a good idea to post it so you always have it at hand. Sounds like a delicious pickle recipe.

    ReplyDelete
  13. Yes, posting a recipe on our blogs and then placing it on Pinterest is a double indemnity way of making sure we can find it again!:) I love pickles and would love to try to make a few batches now that cucumbers are in season...thanks!

    ReplyDelete
  14. Oh thank you !
    I'm wanting to make some dill pickles this year.. and if you say it's the best recipe ever, then I believe you !!

    I'm going to copy it and put it in my recipe book.
    I'll let you know how they turn out.

    Your friend..
    Kerin

    ReplyDelete
  15. I would love to make some of these...it's been years since I've pickled! We buy the refrigerated pickles and I can eat them out of the jar! Love them!

    ReplyDelete
  16. These look wonderful! I make fresh pickles every year but haven't found a "water bathed" pickle that I like. I will definitely give these a try. I have been doing the same thing by posting recipes to my blog so that I have easy access to them when I need them and so that I don't have to hunt for them or worse loose them! Thanks for this!

    ReplyDelete
  17. My husband would love this recipe. It isn't summer without making pickles.

    ReplyDelete
  18. I'm saving this one right away - just in case :) Can't wait for my cukes to start coming in!

    ReplyDelete
  19. Hi Mary! I can't email you because my default email doesn't allow mw to contact you bia your email link so .... about Heidi Swanson's cookbook ... I have had three recipes thus far and have loved all of them. She does have a minimalist attitude toward ingredients ... good fresh low fat stuff with interesting treatments. Do you look at her 101 Cookbooks site? That gives you such a good idea of where she's coming from ... I personally love her. I think you should explore some of the recipes on her site before you run out and buy the book, though. Ha! how's that for a CYA recommendation?

    ReplyDelete
  20. PS - Love the chives and bee photo! Love chives! Love bees! Love your site! XO!

    ReplyDelete
  21. I love crunchy dill pickles. These sound really good! I often have trouble though that they are not really crisp when I home can them. Do you bring the water bath to a boil before putting the filled jars in or do you bring it to a boil with the jarred pickles in the water?

    ReplyDelete
    Replies
    1. Hi Martha, I bring the water to a boil, then I put the jars in and let them reboil. This really is a great recipe, I hope you enjoy it!

      Mary

      Delete
    2. Thank you for your reply! That makes so much more sense than any other recipe I have seen before! Now I can't wait to try it! Thanks again!

      Delete
  22. This is Melissa @ daisymaebelle.com Just pinned your recipe for the party! I am going to be your newest "linky" follower when I am done with this comment! I have been looking for a pickle recipe! I have been tending a friends garden while they are out of town for the week. I picked several cucumbers today and will be picking more for the next few days! Thanks for sharing!

    ReplyDelete

I'm thrilled you've stopped by and I always enjoy your comments! Thank you!