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Grandma’s Dill Pickles

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
  • Total Time
    Prep: 50 min. Process: 15 min.
  • Makes
    9 quarts

Ingredients

  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 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.
Nutrition Facts
1 each: 4 calories, 0 fat (0 saturated fat), 0 cholesterol, 727mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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Reviews

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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.