Can you freakin’ believe it’s June??? Holy how? I seriously don’t even know what happened to March & April. But there are things I like about summer months. The heat is not one of them! At the top of my list of summer likes tho are… the abundance of fruits & veggies! That’s right!!! May – August is cucumber peak season. Hurry and go get you some fresh cukes, (support your local farmers market) cause I’m fixin’ to share the dill pickle recipe to top all others– E.V.E.R.!!!
Best Pickle recipe!
My quest for the perfect homemade dill pickle came after not being able to get our favorite pickles from Texas anymore. It was then that this recipe came to be. See, I’ve been making a fridge style pickle recipe I got from a friend a long time ago. They’re good but I started researching dill pickle recipes to see if I could perfect it. Not only did I want the flavor to be just right. I wanted CRUNCH! I don’t like a wimpy pickle.
My daughter has always loved pickles. I like ’em okay but until these—I had no idea I could literally eat a jar full. Much less dream of meals based around pickles. I kid you not!
I’ll tell you what you’re going to love about these pickles! It’s the combination of these 4 things:
- Crunchy
- Tasty
- E A S Y
- Homemade
After combining some ingredients and methods used by others, some trial and error, I came up with these ingredients and portions. The first batch I made – turned out too salty but I liked the crunch! After tweaking the salt ratio, the recipe I’m sharing, is what I came up with and they are so good GREAT!!!
*If you do happen to think these are still too salty, did you know you can remove the majority of it by draining most of the liquid and replace with equal amount of plain water? The water will soak up the salt from the pickles. (True & tried by me!!!)
Dill Pickle Recipe to top all others
I can not even express to you how much you are going to love how easy & delicious these turn out. Three days and they’re good to go!!!! What???? Seriously.
Even if you’re new to canning, which this really doesn’t fall under that category. Because technically you aren’t canning the traditional way. You are putting them in jars but you don’t have to put them in a hot bath, etc.
Simple & uncomplicated
The most complicated thing for me was finding dill. I live in the middle of nowhere and that nowhere had no fresh dill in the stores. I actually made the first batch using minced dill seasoning. It worked but then I found a sweet person in town who gave me some fresh dill out of her garden! I prefer the fresh dill & (thank YOU Maxine)!!!
Dill Pickle Recipe to top all others
I had my grandson help me make the first batch. So naturally, both grandsons are their mother’s children and love pickles just as much! He couldn’t wait for the 3rd day to come!
When we finally did open the jar and got past the “too salty” part, the little one kept wanting more, as did the youngest grandson. I couldn’t believe how crunchy they were! So good!
We ended up making spears & slices! YUM. Four batches later…I’m still snacking on pickles! (They’re like crack!!!)
*This recipe will give you 3-4 (16 oz) jars. You can halve or double the recipe if you have an overabundance of cukes.
Best Dill Pickle Recipe
Ingredients
- 8 cups fresh or pickling cucumbers (1/2 gallon)
- FRESH dill sprigs 3 large stems
- 3 garlic cloves
- 2 1/2 cups water
- 3/4 cup apple cider vinegar
- 3 Tablespoons canning salt
- 2 1/2 Tablespoons dried minced onion
- 3/4 teaspoons mustard seeds
- 1 Tablespoon white peppercorns optional
Instructions
- Remove stems from the dill sprigs & distribute in the jars.
- Wash and slice cucumbers into slices or spears & place evenly in the jars (until full).
- Peel and mince garlic.
- In a medium pot, combine the garlic with the remaining ingredients.
- Boil on high until the salt is dissolved.
- Allow to cool (just to the touch).
- Pour the mixture over the pickles and divide evenly in each jar.
- Seal jars and let them sit on the counter for three days.
- Turning & shaking occasionally throughout the days.
- After 3 days on the counter, refrigerate overnight.
- Now they’re ready!
They’re great alone, or on hamburgers, egg salad, or sandwiches. So many options. Just try my dang delicious homemade pickles and PLEASE let me know what you think! I value your opinion and I’d love to hear back!
Stay tuned for my next post on the barrel chair makeover that you don’t want to miss!
Now off to grab me a pickle before I head to the store to pick up some more cukes and apple cider vinegar!
Hi Mary! Actually they don’t require a hot water bath. Just follow recipe and after the 3rd day, they need to be refrigerated. So I only make the one batch at a time as I don’t have the fridge space for multiple jars of pickles. Let me know how yours turn out. Hope this makes sense!
Hi Mary! Actually, this recipe does not require a hot water bath. After you boil the liquid mixture, you pour it into the jars that contain the cucumbers & dill. You seal the jars, leave on counter for 3 days (shaking the jars each day). After the 3rd day they are ready and you can either store in your fridge or eat right away! Hope this makes sense! I made just one batch at a time because I didn’t have the fridge space to have 10 or more jars in my fridge.
I have a question
.in YOUR recipe above you mention no hot water bath is needed and they are ready in 3 days…however the lady in the last story above says she did a 5 min hot water bath? Which is correct and how do you store them? She mentions pantry..but how do they stay good with no seal or canning at all? I would love to try them they sound delicious but I am a little confused.
Lisa Lisa!!! Intimidation sets in on me when I know there are pro’s out there like you that have way more experience. But when I hadn’t been able to find the perfect one, you just have to try and replicate. I do remember you giving Sar a jar of your pickles a long time ago and she would say throughout the years how she wished she could have them again. Don’t you worry about that now…lol! I got her covered. (jk)
But sweet friend, thank you for your sweet comment and I’m thrilled you and the fam love them as much as we do! ?
Aw Di… I’m so happy y’all love them. And if Bill likes ’em…well I know that stands for something!
Super easy and the best, I agree! Also a whole lot less expensive than store bought and without the preservatives! Thank you for leaving feedback and xo! ?
Now, I was skeptical (at first) when I heard that huge ‘crunch!!’ in the video. I love Belle to the ends of the earth but I know pickles. I’ve been canning pickles for 38 years so I know just a few things about them. This year, we processed 82 quarts of dill pickles. 82! But when I heard that crunch, I knew I had to give them a try. I will say that I was planning on letting Belle down easy, letting her know that I found them to be good but in my heart knowing that they couldn’t top mine. I followed the recipe exactly, waited three says and gave my taste testers (3 grandkids) a jar. I heard the crunching across the kitchen and knew I’d been beat. “Granna, these are the best pickles you’ve ever made!” Hmm. What do kids know? I grabbed a spear myself: hands-down, the best pickles I’ve ever tasted. Seriously. I have another 30 pounds of cukes waiting to be processed. I’m not sure what processing them for 5 minutes in a hot water bath will do but I’ll try it on a few jars first and then test them after 3 days. Try these pickles! They are super easy and use every day items from the pantry! Best of all, they are absolutely delicious. Just another reason to love Belle: for sharing her recipe with us!
Definitely the BEST pickles ever! I’ve never been a huge fan of dill pickles, but these are delicious, crunchy, perfectly seasoned, and addictive! Will be making them again, and again, and again…….