Best Ever Dill Pickles

Use this easy dill pickle recipe to transform ordinary cucumbers into a crispy treat that will be the star of your sandwich. Follow our steps for canning dill pickles in pint jars, then gift them (or save them all for yourself).

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Reviews (0)

3.5 by 106 people

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  • Makes: 36 servings
  • Makes: 6 pints
  • Prep: 30 mins
  • Cook: 10 mins
  • Stand: 1 week

Best Ever Dill Pickles

Directions

  1. Before slicing cucumbers, thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. Slice cucumbers into thick slices (the slices should be 1/4 to 1/2 inch thick). In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, sugar and pickling salt. Bring to boiling.
  2. Pack cucumbers loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims and adjust lids.
  3. Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week. Makes 6 pints.

From the Test Kitchen

Hot Garlic Pickles:

Prepare as directed, except substitute cider vinegar for the white vinegar and add 1 to 2 hot Thai red chile pepper(s) and 2 cloves of garlic (cut in half) to each jar when packing cucumbers. (You will need 6 to 12 hot red Thai chile peppers and 12 cloves of garlic.)

Sweet Dill Pickles:

Prepare as above except increase sugar to 3 cups.

Crunchy Dill and Onion Chips:

Use 12 cups sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss the cucumbers, onions, and pickling salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Weight with heavy plate. Chill overnight, up to 24 hours. After cucumbers have chilled, remove any unmelted ice and discard any liquid in bowl. Pack cucumbers and onions in jars as directed in step 2. Proceed as directed. Makes 5 pints.

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Nutrition Facts (Best Ever Dill Pickles)

  • Per serving:
  • 25 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 859 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 0 g pro.
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Reviews (5)

106 Ratings
848 Days Ago
I never use white vinegar to pickle anything. The taste is far too harsh. My advice? Use Apple Cider Vinegar instead. White vinegar is good for washing windows, that's about it.
1419 Days Ago
Be careful about cutting down on vinegar. The acid in the vinegar is important to safely preserve the food.



I haven't made this recipe yet (and from these reviews I'll probably find a different recipe). So I'm not saying this recipe is or isn't too vinegary. Just a word of caution about adjusting the vinegar when you're canning.
1532 Days Ago
It doesn't ay how much water to use??? It doesn't even say water in the ingredients list............poorly done recipe. Clearly no edit on this by someone that knows what they are doing.
Sherry Darnell 1564 Days Ago
I did not like this recipe and I am wondering why it is called the Best Ever Dill Pickle. Like the last review it is so vinegary that it takes takes your breath away. I am sad that I wasted my fresh garden cucumbers on this recipe. Will be looking for another recipe.
Kimiko Proctor 1623 Days Ago
I harvested about 9 cucumbers from our garden so I thought I'd give this a try. It's a good recipe, but with some minor adjustments. The first time I made it, it was way too vinegary. I just made a second batch this past weekend and cut it down to 3 cups white vinegar and it's WAY better. I added various seasonings to it and it was delicious :) Also, I boiled all the ingredients together (vinegar, water, sugar, pickling salt, and 6 T of dill seed) and poured into each jar. So my advice is definitely try this recipe, but perhaps cut down on the vinegar.

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