Prep 30 mins
Cook 720 hrs
I love dill pickles and these are the most flavorful and crisp pickles I've ever tasted! This recipe comes from my best friend's mother. Eliza and her sisters made these pickles year after year... I can see why. (I make one entire jar of pickled onions - they are great in relish trays!)
- Boil water, vinegar, salt and alum for 2 minutes and cool.
- Clean and pack cucumbers with onion, dill and garlic.
- Pour juice over all and refrigerate at least one month before eating.
- This recipe will make 3 quarts of liquid.
- Left over liquid can be stored in the refrigerator until you are ready to can more.
- (Quantities listed are variable - depending on how many cucumbers you want to can).
I made these today and they were very easy to put together. My hands still smell heavenly from the garlic and dill. I will add stars in one month once I've opened them. It's going to be so hard to wait! Since I didn't can these, I found them very easy to sneak open after only 2 weeks and give them a little taste. Though I still have 2 weeks left until I should open them, I was amazed to taste the best dill pickles ever! These are so crunchy and the flavor is divine. This will be my only recipe for dill pickles! I can't give these enough stars!
I emailed the recipe's publisher to ask about the amount of salt. 1 7/8 cup seemed like alot. She replied within hours (great for a recipe that she published 3 years ago!) and said that her handwritten recipe stated 4/5 c. I went with that and this are the best pickles I have ever made! After we finished the first batch, I made a second with a shake of mustard seeds and a shake of red chilli flakes in each pint jar. This recipe is definitely my go-to recipe for pickles.
I just made these today and they are very easy to make. I will place stars in a month. I made them thin sliced. Nine days out and they are half gone. One month later.....Nice and crispy, not as dilly as I prefer.