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!
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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
- 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.
- In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- 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.
- Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
- 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.
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?
ReplyDeleteI 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
Donna, the pickles stayed crispy and had a nice smooth dill flavor! I just really enjoy them with a sandwich or burger too!
DeleteI'm kinda surprised that there's no sugar in there. But I shall do a small batch. Thanks.
ReplyDeleteNothing beats a great pickle, especially one you've pickled yourself. I, too, have been putting recipes I dont' want to lose on the blog :-)
ReplyDeleteI love pickles! I'm glad you found the recipe. How can I go wrong if both you and Susan think it's the best?!!
ReplyDeleteBest,
Bonnie
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!
ReplyDeleteGlad you found your recipe. Sounds good! I love that there are garlic cloves in there.
ReplyDeleteYour pickles sound like they would be good. I love a nice crisp pickle with most sandwiches.
ReplyDeleteThat'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.
ReplyDeleteI haven't canned in years! This recipe looks great!
yum! glad you found the recipe! i will have to give it a try!! enjoy your evening!! hope you are having a nice summer!
ReplyDeleteThere 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.
ReplyDeleteYippeeeeee! 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!
ReplyDeleteHi Susan, I use both!
DeleteGlad 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.
ReplyDeleteYes, 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!
ReplyDeleteGreat idea Pat, just pinned it to Pinterest!
DeleteOh thank you !
ReplyDeleteI'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
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!
ReplyDeleteThese 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!
ReplyDeleteMy husband would love this recipe. It isn't summer without making pickles.
ReplyDeleteI'm saving this one right away - just in case :) Can't wait for my cukes to start coming in!
ReplyDeleteHi 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?
ReplyDeletePS - Love the chives and bee photo! Love chives! Love bees! Love your site! XO!
ReplyDeleteI 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?
ReplyDeleteHi 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!
DeleteMary
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!
DeleteThis 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