Homemade Dill Pickles

Submitted by recipegirl123

"(DON'T MISS THIS ONE, you will never buy pickles again)"

 

• Ingredients: 9
• Yields: 12 pickles

ingredients

• 2 quarts water
• 2 quarts vinegar
• 1 cup non-iodized salt (you can halve this)
• 2 jalapeno peppers, in each jar
• to taste dill weed, in each jar
• 1 head garlic, divided between jars
• to taste green tomato, sliced (optional)
• to taste onion, sliced (optional)
• 1 dozen cucumber, sliced to fit jars

directions

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

Reviews

[DENNIS SCHOMBURG]

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

 

[June Williams]

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

 

[A.M. Collins]

This was pretty good. the kids like them.

 

[shusson]

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.

 

[canarygirl]

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)