The Pioneer Woman Tasty Kitchen
Profile Photo

Grandma’s Dill Pickles

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

36
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Our family’s favorite dill pickles! Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. This Czech recipe has been passed down through our family for generations.

Ingredients

  • 6 pounds Small Pickling Cucumbers
  • 9  Fresh Jalapeños, Quartered Lengthwise
  • 18 cloves Garlic, Peeled And Halved
  • 18  Grape Leaves
  • 18 sprigs Fresh Dill
  • 9 cups Water
  • 2 cups White Vinegar
  • ½ cups Pickling Salt

Preparation

Wash cucumbers with cold water and place on paper towels to drain. Trim a tiny sliver off of each end of the cucumbers.

Prepare 9 quart jars for canning. Tightly pack rinsed cucumbers into clean jars. Add fresh jalapeño to each jar, with 2 cloves of garlic, 2 grape leaves and 1 to 2 large sprigs of dill per jar.

Bring water, vinegar, and salt to a boil. Pour over cucumbers, filling to within ¼ inch of the jar top. Run a butter knife down between the cucumbers and jar to remove any air bubbles and to make sure the liquid is covering everything completely.

Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands.

Place sealed jars in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil, covered for 10 minutes, then transfer jars with jar tongs to a towel-lined surface to cool. Jars will seal—you will hear pings, which indicate that the jars are sealed. You will notice that the lid is concave.

After jars have cooled for 24 hours, press center of each lid to check if it’s concave. If it goes back and forth, then the lid did not seal and the contents need to be refrigerated and eaten within a week.

Let dill pickles stand in jars at least 4 weeks before eating.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mom’s Homemade Salsa
Profile Photo by Chanda | My Farmhouse Table in Canning
Mom's Homemade Salsa with Fresh Tomatoes is an easy canned salsa...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Intermediate


Pickling with Lemon Juice
Profile Photo by Sadia Malik in Canning
Vinegar-free sweet dill pickles with lemon juice.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Rustic Quince Apple Jam
Profile Photo by Kate Ireland | peck of pickles in Canning
Rustic quince apple jam uses quinces with the skins on to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Black Cherry Jam with Pepper
Profile Photo by Penelope in Canning
From sweet, firm and juicy cherries. Add some pepper and make...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Apple Butter
Profile Photo by Sarah in Canning
A delicious, smooth butter made from apples!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy