9 Reviews

I'm back! This recipe is the best. I was just going through my recipes and getting them ready because Spring is on the way. I had to share this recipe with everybody, made so many batches, I lost count! This is a keeper Lorac, thank you so much for sharing it. I can't wait to make them again this summer.

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Judy-Jude March 16, 2003

Having been without good polish dills since moving to South Carolina 38 years ago, I am now in hog heaven. Made my first batch 2 weeks ago and they are gone, started my 2nd. batch today and can hardly wait . Followed the recipe exactly. Thanks Lorac for posting. Jim Barrett

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JimB427 July 14, 2003

Perfect crispy pickle!

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Vicki in AZ June 05, 2010

I loved these pickles! I like my pickles pretty salty so I made them with the higher amount of salt...that was a bit too salty so I poured off a little of the brine and made some brine without salt to top off my jar. They were perfect. I'll be making them next summer with the lower amount of salt called for. They were crispy, just like described. Thank you ever so much!

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Chef LittleJimmyTwoShoes February 27, 2010

I tried these pickles and they would have been good except they were extremely salty. Did I mistake the portion of salt to be 2-1/4 cups of salt or was it supposed to be only 1-1/4?

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hebofr August 09, 2009

I used these for some jalapeno peppers I didn't know what to do with. I omitted the grape leaves and dill. After about five days when the scum started to appear, I removed the scum and put the peppers along with the brine in a gallon jar to keep in my refrigerator. They are crispy and tasty.

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lucy4174 September 22, 2008

I tried this recipe and my family loved them. My mother-in law always made dill pickles in a crock-her recipe was very similar with no grape leaves, but they were not as good as these. Thank you

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roseann toth June 08, 2006

This recipe is awesome! I never knew that making dill pickles was so easy! I followed the directions exactly, just throwing everything into the crock - waited 5 days and WOW - they were delicious! Thanks Lorac for a wonderful recipe that I'm sure I will be using for years and years to come!

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Kim D. May 23, 2005

If you are lucky to find wild grapes around, you can use the leaves from them. I have tons in the fields behind our house. Mpookie

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Mpookie September 09, 2002
Polish Dill Pickles Made in a Crock