Blue Ribbon Dill Pickles

I made 2 batches of these pickles over the weekend and it was very easy to make. I, like Chef#1205274, am wondering how long these need to sit before they can be eaten? I can't wait to give them a try!

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I have been searching for a good dill pickle recipe and now I have found it. This is the best recipe I have made and very easy to prepare. I couldn't wait to try them so after a week I opened a jar and they were so great. I know they will be even better after they have set longer. Thank you so much for sharing this great recipe.

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This is pretty much the same recipe as the one I have been using for years. Like chef #354881, I sometimes add a hot pepper to the jar. Also, I generally add a teaspoon each of coriander seed, mustard seed and black peppercorns. They add interest to the taste.

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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.

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I'v used a variant of this recipe for a lot of years. The only changes are that I use red hot peppers packed into the jars for heat and looks, and up to 5 sliced garlic cloves packed in along with a few peppercorns, and my recipe uses a teaspoon of yellow mustard seeds in the brine. My husband and sister will account for at least a case each annually and will complain starting around July or August when they start to run out. Fortunately, August is when I make them. I normally make somewhere around 4 to 5 cases, and give lots as gifts throughout the year. I've entered them in the county fair a few times, and won every time, but that's not the reason to make them.

This is a very old-fashioned method of canning, dating back to the 40's, and I am careful to store them in a cool place. Gramma had a basement to put them into for storage - wish I had one, because we sure run out of fridge room quickly, especially when my hubs fills the outside fridge with wine bottles.

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I made these pickles, It was my first time making pickles ever and they turned out fabulous.Everyone who has tried them agrees that they are some of the best pickles ever. I followed directions exactly, and I put 1-3 whole jalapeno pepper slit, in some of the jars. The jars that have Jalapenos I personally liked best. I also chopped some cukes and made diced pickles, great for sandwiches, For those worried about the processing,time, dont be. I made these last year, and the year before, and just processed a batch tonight. No one got sick. the main thing is to bring to a boil, then back off heat bring to boil again...ect...I hear only postive thing about my pickles, Dont forget to wrap jars up in a towel. if you over cook them, then they are not good at all.

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I'll not deign to rate this yet, having not actually used it. I WILL, however, offer this comment in support of that of Flourgirl51. It is NOT a safe method for canning. It may be safely used provided the resulting product is refrigerated and kept for no longer than a month or two - similar in fashion to how you would keep an opened jar of store-bought pickles.

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Crunchy, with a good dill flavor. Very tasty! I might try a bit less salt next time (like maybe 1/3 cup), although I think that's just me, as I tend to be sensitive to salt. Thanks for sharing!

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I made pickles years ago and decided this year to do it again, Christmas and all, but I lost my favorite recipe. This one is excellent, my whole family loves these pickles, even some young ones who've never had home made are begging for more. Thanks!

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This ended up being the same proportions as my favorite refrigerator recipe so I had to use it. The pickles were fantastic! My 3 little girls and I ate the whole jar in about 20 mintues. I happily have 13 more where that came from. Thanks Deb!

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This was my first attempt at pickle making and these were easy and super delicious! Everyone that tries them LOVES them! Thanks so much for the recipe.

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I made this recipe in August, and finally opened a jar......DELICIOUS!! This recipe is very similar to my grandma's recipe. My grandma passed away a few years ago, and I was not able to get the recipe before she died. This is the recipe I have been searching the internet for. The only change I made was to follow the National Center for Home Preservation directions. If I would change the recipe, I would add a lot more garlic. I LOVE garlic, and I could not taste it in the pickles. I would probably add 3-4 cloves of garlic per pint, instead of 1. Thank you so much for sharing this recipe. This recipe is going in my recipe box!

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I've just recently started canning and have tried MANY recipes for pickles! I love love this one... I let one jar sit in my fridge and actually added more garlic and a jalapeno and cut cucumbers into spears as they were very large pickling cucumbers. They turned out very crisp... just like the kosher dills you buy in the store but I MADE THEM!!!! Super excited about how yummy they are!!! Thank you!

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Super easy and oh so tasty

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I have used this recipe and its great. I get many compliments and wishes to get my "secret" recipe :)

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This was my first time ever canning or making pickles and I loved t! This recipe was easy and the results are fantastic! I will certainly be making these again soon.

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I am obsessed with canning (& getting it Right!) I have just thrown away 24 pints of Horrible Pickles!!! Some Recipes are flat out SCARY... However, Now that I discovered Food.com I am so EXCITED!!! My Non GMO Heirloom Garden is Producing a average of 6 lbs of Cucumbers a DAY!!! So I have my newest 3 Batches consisting of 1/2 inch sliced. Quartered & my Mini Whole Cukes in 3 separate batches Limed up and chilling in ice water. Prepping for this Amazingly Simple Recipe!! (I always have to make everything a huge production) No Bells & Whistles are something that is foreign to me!! I am Trusting the 38 Positive Reviews... I'll Let everyone know how Great they are tomorrow!!!

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fantastic pickles!! my first attempts using a different recipe turned out some soggy & limp (albeit tasty!) pickles, but the sealing technique for THIS recipe made lovely crisp, garlicky dill pickles. i had to wrestle the jar away from my nephews before they ate them all. one of my jars didn't seal, so we kept it in the fridge to 'marinate' for a week before devouring them all. already ready to make more!

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We made a batch of these earliar in the season, opened a jar up last week. Delicious, my husband loves them so much we are making another batch this weekend.

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Thanks, Molly53 for the links that give an alternate method. I ate my grandma's canning as a child and lived to tell the tale, but truth be told I'm more comfortable following an approved method. The pickles, BTW, are excellent and I can hardly wait to taste them after they have had a chance to sit a while. (Couldn't wait, opened a jar pretty much immediately - um, I mean it didn't seal and I HAD to put it in the fridge ;-)

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