Dill Pickle Recipe?

Who's got a good one? Do I need a churn to make them?

I will be watching! I make great bread and butter pickles and dang good hot dill beans but my dill pickles have never been that good. Going to give it another go this year. Hope someone has some tips!!

Me too, but it's not looking promising!

Hope it's better than Aunt Bee's recipe!!!

Ill ask mama...she pickles everthang from cucumbers to pinto beans.

Mama is always right!

Well...she had a pretty generic recipe that i rekin she must have got off the internet..i figure you could do better. She did however inform me on pickling pinto beans...ive eatem an they sho am good

Well, crud....

I am going to try this recipe this year:

Dill Pickle Spears

Ingredients
4 pounds (3- to 5-inch) pickling cucumbers
1 gallon plus 1 quart water
10 tablespoons Ball® Salt for Pickling and Preserving
3 cups white vinegar (5% acidity)
2 tablespoons sugar
1 tablespoon pickling spice
12 dill sprigs
2 tablespoons mustard seeds
Ball® Pickle Crisp® Granules (optional)

Preparation
1 Rinse the cucumbers under cold running water, and trim any that are longer than 5 inches so that they’ll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place the spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon of the water and 6 tablespoons of the salt in a large pitcher, stirring until the salt dissolves. Pour over the cucumbers; cover and let stand at room temperature 24 hours. Drain; rinse under cold running water, and drain.
2 Combine remaining 1 quart water, vinegar, next 2 ingredients, and remaining 1⁄4 cup salt in a stainless-steel or enameled saucepan. Bring to a boil, stirring until the salt and sugar dissolve.
3 Place 2 of the dill sprigs and 1 teaspoon of the mustard seeds into a hot jar, and pack tightly with the cucumber spears. Ladle the hot pickling liquid over the spears, leaving 1⁄2-inch headspace. Add 1⁄8 teaspoon Ball® Pickle Crisp® Granules to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
4 Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

My pickles have always tasted good but they were not very crunchy, which made them unappealing to me. I will be using Pickle crisp, Mrs.Wages Extra Crunch or some sort of pickling lime this time when I make them. My bread and butter pickles are always very tasty and crunchy, but the dills weren't. I never used anything for the extra crunch or crisp so it iw wirth a try.

Good Luck!!

Thanks for posting that Maggie. It might be the one that I end up using.

The grandmother, of one of the guys at the shop, makes pickles. They are way too hot for my tastes but they're crisp and good, except for the heat. Friday I asked him if she had a recipe for them, or just "winged" it. He said he'd find out but he said they looked easy to make. Said she just used salt, dill, vinegar and "pickle crisp" I'll see if I can get her recipe.

He did say that if you used too little or too much Pickle Crisp they weren't good. Maybe I can find out how little or much to use.

Yep, 1/8 of a teaspoon is just a little bit. Kinda like a pinch or a dash...

I like pickling small quarter green tomatoes, baby carrots and hot peppers together.

You got a recipe?

This will make 4 to 5 quarts dill pickles
According to how tight u got pickles in jars
2 quarts water
1 quart apple cider vinegar
1 cup pickling salt
4 clove of garlic for each quart
3 or 4 stems of dill with head on them
For each quart
Pinch of alum in each quart

Boil water, vinegar an pickling salt for maybe
8 to 10 min.
Until all salt is dissolved.
Put dill an garlic cloves in quart jars
Pack in as many small cucumbers as u can
Dash of alum in each jar.
Pour hot water mixture in jars over cucumbers
Have lids in boiling water in different pan.
Put lids on as tight as possible quickly after pouring
Mixture in jars.u will hear them pop when sealed.
This is old recipe from my mother. The alum will
Make them fresh for a long time. I have eat pickles
At least 10 yrs old that my mother has made
I have done this with small green tomatoes an
Peppers . Can’t eat them right away. Longer they
Sit the better they are. At least a week or longer.
If lids don’t seal u can push down on them an they will
Pop. Then u need put them in fridge an they be fine.
If they don t pop then they sealed off an you good
To store them any where.u can slice pickles
Or just use whole ones. I usually make 4 whole
An 1 sliced for burgers an things. Small green
Tommy ties tomatoes are great this way.
I ve never seen this recipe in any book or online
Just way my family has made them for yrs.
We also grow the garlic an dill ourselves
That helps a lot

I cheated last fall when I made some dill pickles and some pickled okra. I found some dill and bread and butter pickle kits at tractor supply. I followed the instructions on the packs and they both made as good a pickle I’ve eating. The Mrs. Wages was just a little better. I really like the bread and butter pickle mix.

Pickering spice, vinagar water. 2 to 1 vinagar to water. Just simple stuff. Almost equal veggies. Little more peppers I guess. Both green and red ones. The tomatoes get pretty hot. I like that part.

Look up Alton Brown's recipe from his show on food network. These are the fermented dill pickles so you make them then refrigerate and eat within a month or so. They are easy to make and taste great.

David

I USE MRS WAGES

Nothing wrong with those prepackaged spices. I use them sometimes too when I don't need to make a big batch.... makes 4 pints or two quarts. Used a Bread and Butter one yesterday [I used Ball/McCormick] to make three pints of B&B pickles.

I made some fermented pickles a couple of years ago. I just made a couple of jars. They were decent, but needed more experimentation with my recipe.

I tried my hand at lacto fermented pickles again. I started a couple of quarts a week ago today. I used 2T of salt per quart of water. I put one sprig of dill, a teaspoon of Turmeric, one clove of garlic, and one "chunk" of onion per quart. I sliced the cucumbers, packed them as tightly as I could in quart jars with the other ingredients, then filled them with salt water. I opened a quart today and tried a couple of slices. They taste really good. The spices aren't strong enough but they need a couple more weeks of fermentation. I'm not going to start another batch until I see if these are spiced to suit me.