- Most Helpful
- Highest Rating
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.
Delicious. Next year I'm going to try it without the alum and cut the salt a bit.
Excellent recipe!! Thanks for sharing!
Delicious!! I used 2 sliced red chilis and 1-2 T crushed red pepper flakes for each gallon jug. I used 3 head of dill on bottom and top of each gallon jug, also..