Homemade Dill Pickles

"(DON'T MISS THIS ONE, you will never buy pickles again)"
 
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Ingredients:
9
Yields:
12 pickles
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ingredients

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directions

  • Bring water, vinegar and salt to a boil.
  • Pour over (prepared jars ready for canning) and seal.
  • Let set for 6 weeks.
  • (This recipe comes from a lady who has been canning for years She forgot to tell me how many cukes)

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Reviews

  1. when canning any veg. it is best to use well water or bottled water instead of tap water because of the chlorine. I think on the garlic it means a clove instead of a head
     
  2. I had a Great Aunt that made the most wonderful dill pickles she told me that her secret was that she used rain water. How interesting. June Bug
     
  3. This was pretty good. the kids like them.
     
  4. I made these pickles on 8/17/07, we opened the first jar today, they are fantastic, easy to make, and these are not processed, so they are not soggy, very nice pickles, I only used 1 slice of jalapeno pepper per jar (pints) this worked out well for me. Thank you for your recipe. Sue H.
     
  5. This was my first time making dill pickles, and I'm sorry to say that they really didn't turn out very well. The directions weren't very clear--what is meant by "seal?" I put them in a boiling water bath for 10 minutes, and the jars sealed in about 1-2 hours. I waited 2 weeks (I know...I should have waited a month), and decided to open a jar just to taste them. The pickles are quite mushy. The flavor is really good though--just what I wanted them to taste like. I'm not sure what went wrong. (btw...I used bottled spring water)
     
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