Recipes and Cooking Best Ever Dill Pickles 3.6 (109) 6 Reviews Use this easy dill pickle recipe to transform ordinary cucumbers into the star of your sandwich. In just four steps, you'll have canned dill pickles in pint jars. We have variations to change up the flavor (including refrigerator dill pickles), too! Choose pickling cucumbers that are firm and bright-colored with no soft spots. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 36 Yield: 6 pints Jump to Nutrition Facts Ingredients 3 - 3 ¼ pound small pickling cucumbers 4 cup water 4 cup white vinegar ½ cup sugar ⅓ cup pickling salt 6 tablespoon dillseeds Directions Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters. In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar. Pack cucumber spears 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; adjust lids and screw bands. 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 at room temperature before serving. Makes 6 pints. Andy Lyons 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. Refrigerator Pickles Prepare as directed through step 3, except add 1 or 2 sprigs fresh dill to each jar. Store pickles in the refrigerator up to 1 month. Rate it Print Nutrition Facts (per serving) 25 Calories 5g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 25 % Daily Value * Sodium 859mg 37% Total Carbohydrate 5g 2% Total Sugars 4g Vitamin C 1.8mg 9% Calcium 20.2mg 2% Iron 0.4mg 2% Potassium 78mg 2% Folate, total 4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.