My Famous Dill Pickles

"I have to keep a big stock of these pickles on hand. I have a lot of visitors that raid my pantry for jars of these to take home with them."
photo by a user photo by a user
Ready In:
7 quarts




  • In each of 7 canning jars put all the ingredients.
  • After jars are filled cover cucumbers with boiling water leaving 1/4 inch space at top.
  • Seal firmly.
  • Process in boiling water bath for 10 minutes.

Questions & Replies

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  1. Jan, the pickles will be ready to eat in about 2 weeks. I like to chill them before eating. Enjoy!!
  2. How simple! I cut my cukes into spears and they look beautiful. Can't wait to taste them. Whats a reasonable waiting period?
  3. Great dill pickle and easy to make 'I add one hot pepper.
  4. I just tried them after having them sit for about 2 weeks and they taste just like the sour pickles my Grandmother used to make. How long should they sit before eating? I usually wait a good month.
  5. Once again, I have made this recipe with great success! It's such a simple recipe and the results are fabulous. I do want to make a suggestion to others trying this: Instead of using a clove of garlic, I used 1 tsp. garlic flakes, which I purchased at the store. This seems to add a more pungent garlic taste than the clove of garlic. My family requests these be brought to all family functions now, and I am "required" to bring them to my mother every time I visit (so I make a lot of them!). They are Excellent!!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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