This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Grandma's Dill Pickles Recipe photo by Taste of Home
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies
Directions
In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
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Average Rating:
Joseph
Nov 18, 2020
No comment left
Denise
Aug 30, 2020
I was concerned with the amount of salt this recipe calls for. I changed it to 1/4 cup of salt. 2 more cups of water and 1 more cup of vinegar. After tasting brine, it was still salty but *used it and pickles turned out great. I used cucs, dill, garlic and peppers from our garden and added a pinch of coarse black pepper.
*made 9 quarts
Susan
Aug 13, 2020
No comment left
Twyla
Aug 12, 2020
I believe there is a serious mistake in this recipe...no way should there be a CUP of salt, even in 16 cups of liquid....
LPHJKitchen
Jun 23, 2020
Love this recipe! Very similar taste to what my mom makes! The only change I made was to make some jars without the chili peppers, worked just fine!
Shelley
Sep 7, 2019
This is the first really bad recipe I have made from Taste of Home. These pickles were so unbelievably salty. We had to throw them all out. Very disappointing.
Norman
Mar 10, 2018
No comment left
rivabk
Aug 18, 2015
This looks like a good recipe almost like my grandmothers but processing time of one reviewer at 180 degrees should be 30 minutes not 10. Place jars in simmering water (150 degrees) and bring up to 180. Keep at 180 to 185 for the full 30 minutes. This is an approved method by USDA and does make for a crisper pickle as does pickle crisp added to the jar.
Almey8
Aug 11, 2015
Made these last year. Too salty & not crunchy
danielleylee
Aug 10, 2015
These turned out really good! They have a good bite to them and they were crisp. I followed the sgofpv suggestions to make them crisp not mushy. We used all homegrown ingredients perfect way to use up garden produce.
Reviews
No comment left
I was concerned with the amount of salt this recipe calls for. I changed it to 1/4 cup of salt. 2 more cups of water and 1 more cup of vinegar. After tasting brine, it was still salty but *used it and pickles turned out great. I used cucs, dill, garlic and peppers from our garden and added a pinch of coarse black pepper. *made 9 quarts
No comment left
I believe there is a serious mistake in this recipe...no way should there be a CUP of salt, even in 16 cups of liquid....
Love this recipe! Very similar taste to what my mom makes! The only change I made was to make some jars without the chili peppers, worked just fine!
This is the first really bad recipe I have made from Taste of Home. These pickles were so unbelievably salty. We had to throw them all out. Very disappointing.
No comment left
This looks like a good recipe almost like my grandmothers but processing time of one reviewer at 180 degrees should be 30 minutes not 10. Place jars in simmering water (150 degrees) and bring up to 180. Keep at 180 to 185 for the full 30 minutes. This is an approved method by USDA and does make for a crisper pickle as does pickle crisp added to the jar.
Made these last year. Too salty & not crunchy
These turned out really good! They have a good bite to them and they were crisp. I followed the sgofpv suggestions to make them crisp not mushy. We used all homegrown ingredients perfect way to use up garden produce.