By dianegrapegrower on July 10, 2006
Photo by DrGaellon
Photo by DrGaellon
"My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on current recommendations for better food safety."
Serving Size: 1 (363 g)
Servings Per Recipe: 1
"Delicious pickles! The past few years I've been trying all different recipes to try to find one that tastes like the pickles from my youth. Found it!! Thanks so much, canning pickles will be so much simpler this year now that I have a tried and true recipe. PS.....the hubby even likes these, and he isn't much of a pickle person!"
"UPDATE: Just opened the first jar today, and they are fabulous! Full of flavor! I will be canning these every year!
This is my first time canning pickles. I chose this recipe because it is easy to adjust. Most recipes are designed for canning large numbers of pickles at the same time. I love that I can use this one to can fresh cucumbers in small quantities as they're picked from my garden. I'll come back and rate it for taste in a few weeks! Thanks!"
"I had a handful of kirby cucumbers from the garden and little time, so I used this recipe and made a quart of whole pickles. I made it refrigerator style, as in, I heated the brine and sterilized the jar, but didn't process in the boiling water bath. I let it sit in the fridge for 2 days then nearly ate the entire quart in one sitting. I reduced the salt in half, and added a few black peppercorns and a small slice of red onion. I had to substitute a teaspoon of dill for each dill head because I didn't have any. Truth be told, I heavy handed the dill and added 3 tsp to the quart. I'll try this recipe again canning style next time. I had to sit down and rate this immediately after opening the jar because they're so good. This recipe makes a great polish dill. Nice and tart. Thanks for sharing!
Update: This is now my go-to recipe for canning dill pickles. I made 10 quarts this season from my kirby cucumbers. I add 1/2 tbl of sugar to offset the tartness. I love that this recipe makes a pint because, I was able to can as I picked cucumbers. Canning right after picking kept the pickle crisp. I finally got a crisp and flavorful pickle after years of trying."
"I made this recipe during my vacations and we just tasted them after 6 weeks of waiting. They're very good! Taste just like polski ogorki :) I'm very pleased with the results and I am officially keeping this recipe as my go-to dill pickle recipe."
"These were wonderful. I had tons of little lemon cucumbers that I didn't know what to do with...I scrubbed, quartered and soaked them in ice water all day with a weighted plate on top. They turned out crisp and tasty. This will be the pickle recipe we use from now on."
"Excellent! Everyone says that they are better than store bought."