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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Best-Ever Dill Pickles

Makes: 48 servings
Serving size: 1/4cup Yield: 6 pints
Prep 30 mins Process 10 mins Stand  1 week
Best-Ever Dill Pickles
  • 3 - 3 1/4  pounds  4-inch pickling cucumbers*
  • 4  cups  water
  • 4  cups  white vinegar
  • 1/2  cup  sugar
  • 1/3  cup  pickling salt
  • 6  tablespoons  dill seeds

1. Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters.

2. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar.

3. Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving. Makes 6 pints.

From the Test Kitchen*Tip:
  • If small pickling cucumbers are not available, cut regular garden cucumbers into 4-inch spears. If you purchase cucumbers for pickling, be sure they have not been coated in wax, which impedes the pickling process.
Hot Garlic Pickles:
  • Prepare as directed, except substitute cider vinegar for the white vinegar. Before packing cucumbers, add 1 to 2 fresh Thai chile peppers and 2 cloves garlic, halved, to each jar. Makes 6 pints.
Sweet Dill Pickles:
  • Prepare as directed, except increase sugar to 3 cups. Makes 6 pints.
Crunchy Dill and Onion Chips:
  • In a large bowl combine 12 cups sliced pickling cucumbers, 2 cups thinly sliced onions, and the 1/3 cup pickling salt. Set a large stainless-steel or nonmetal colander in an extra-large stainless-steel or nonmetal bowl. In colander alternately layer cucumber mixture and crushed ice, ending with a layer of crushed ice. Weight down mixture with a heavy plate. Chill overnight or for up to 24 hours. Remove any unmelted ice from cucumber mixture; discard any liquid in bowl. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 4 cups water, the 4 cups white vinegar, and the 1/2 cup sugar. Bring mixture to boiling, stirring to dissolve sugar. Pack cucumbers and onions into jars as directed in Step 3 and continue as directed through Step 4. Makes 5 pints.
Refrigerator Pickles:
  • Prepare as directed through Step 3, except add 1 or 2 sprigs fresh dill to each jar. Store pickles in the refrigerator for up to 1 month. Makes 6 pints.
Nutrition Facts (Best-Ever Dill Pickles)
  • Servings Per Recipe 48,
  • cal. (kcal) 25,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 5,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 4,
  • pro. (g) 0,
  • vit. A (IU) 49,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 859,
  • Potassium (mg) 78,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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