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These are awesome! Our garden is abundantly supplying cucumbers this year, so I've been looking for pickle recipes. I used store-bought minced garlic, a dash of pickling spice, dried dill weed, and dried dill seed to each jar. Also kept the brine boiling and added to jars as I packed them - the jars sealed better this way. Overall a fabulous recipe! Thanks so much. :o)
These dill pickles are great in and on my famorite sandwiches! I cut the recipe in half to make 3 jars, and used fresh pickling cucumbers.
Holy wow! Due to some difficulties with my stove, I had to play around with the directions a little bit (I had to use water that was already close to a boil) and my cukes were incredibly fat, so I had to cut them into quarters. So, I was a little concerned with the texture of the pickle. But these were are excellent. In fact, I am in a bit of a quandary: I canned 11 jars, and I want to impress my friends, but I also want to eat them all! 2 Notes: I had to double the brine and I used 36 pickling cukes, cutting off both ends and quartering them. In some jars, I did extra dill and garlic, in all I used mustard seed. I slightly prefer just a little dill and 1 garlic glove. Sour and crunchy!
I am 50 years old and have been canning since I was 16. There is no need to water bath any pickle or bean recipe. Wash jars in a little bleach. Keep them hot in the over around 180 or so. Start brine boiling add cukes or beans to brine for a few minutes to warm. Take hot jar out of over add veggies and brine and seal. Also make sure your lids are hot do not boil them as it messes with the seal. Your veggies are fresher and always crunchy.
These are terrific! I didn't think homemade pickles would be as crisp and flavorful as ones you buy, but these were so much better. I'll never buy pickles again! My whole family loved them and I have requests to make them again this year.
yumyum yum!!!! i did just a small batch of these to try out my canning skills. Popped a jar just now to use for a potatoe salad and oh my they are goooood! I used a small amount of pickling spice and will now be on my way to do some more canning! enjoy
These are the best pickles I have ever made. I first made them in 2008. Didn't know how they would be so only made 11 pints. Well after the family tasted them that winter they decided it was a keeper. Each year I keep making more and we run out. This year I made over 90 quart...hope they last. I have shared with friends and they always ask for the recipe. I do soak the cucumbers in water overnight before canning the next day. Thank you for sharing this recipe
I concur with the five-star users: I love this recipe and so do my friends. I actually preserve my pickles in the microwave using directions in the book by Isobel Webb called Preserving with a Microwave. And no, the metal jar rings don't seem to bother the microwave at all. So it's quite simple for me to pack seven quart jars with cucumbers and process them in my microwave, three at a time. I've been doing this for several years, as I don't have a lot of space and often want to can a couple jars of tomatoes without a fuss. I also slice my cucumber pickles--generally fairly large--into thirds, which lets me pack the jars fairly full. And I have used both fresh dill and dried dill with dried dill seeds, both with good results.
This recipe works really well to pickle green beans as well as cucumbers. It takes a few months for them to cure, and sometimes I blanch the beans first, if they look a little tough. My green bean picles are a big hit at a party and I am often asked for the recipe. Good Christmas present, too.
Very easy & delicious!! They're so pretty in the jar, too. This is now our go-to pickle recipe. Thanks so much for posting.
These are great. I gave a jar to a friend and she asked me for the recipe. Thanks!