Best Ever Dill Pickles

Rating: 3.63 stars
110 Ratings
  • 5 star values: 50
  • 4 star values: 14
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 19

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.

Source: Better Homes and Gardens
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Ingredients

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.

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  • 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.

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.

Nutrition Facts

Per Serving:
25 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 859 mg sodium. 78 mg potassium; 5 g carbohydrates; 0 g fiber; 4 g sugar; 0 g protein; 0 g trans fatty acid; 49 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

Reviews (6)

110 Ratings
  • 5 star values: 50
  • 4 star values: 14
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 19
Anonymous
Rating: 5 stars
07/16/2018
I am really glad that this recipe was added to your list think you i always wanted to no now to do this the right way
Kimiko Proctor
Rating: Unrated
06/12/2013
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.
Traci Neid-Milbrett
Rating: Unrated
07/27/2015
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.
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Keegan Gowin
Rating: Unrated
09/11/2013
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
Rating: Unrated
08/10/2013
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.
The Pentavirate
Rating: Unrated
01/02/2014
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.
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