Best Crisp Dill Pickles Recipes

Crisp Dill Pickles image

Provided by Dienia B.

Categories < 60 Mins

Time 1h

Yield 6 quarts

Number Of Ingredients 8

25 cucumbers
12 heads dill, divided
6 teaspoons mustard seeds, divided
6 garlic cloves, divided
3 teaspoons alum, divided
5 cups cider vinegar
10 cups water
1/2 cup kosher salt

Steps:

Scrub 25 medium cucumbers.
Pack in jars.
Place 2 heads dill, 1 teaspoon mustard seed, 1 clove garlic, and 1/2 teaspoon alum in each jar.
Heat cider vinegar, water, and kosher salt for the brine.
Bring to a boil.
Fill jars with hot liquid.
Seal.

Nutrition Facts : Calories 244.6, Fat 2.1, SaturatedFat 0.5, Sodium 9478.8, Carbohydrate 48.9, Fiber 6.6, Sugar 21.9, Protein 8.9

Forever Crisp Dill Pickles Recipe - (3.8/5) image

Provided by cindygwest

Number Of Ingredients 8

4 lbs. cucumbers
2 cloves of garlic for each jar, peeled
1 0r 2 fresh sprigs of dill for each jar
4 or 5 black peppercorns for each jar
1 small fresh hot cayenne pepper for each jar (optional)
2 quarts of water
2 quarts of white vinegar
scant 1/2 c. canning salt

Steps:

Soak freshly picked cucumbers in a tub of ice water overnight. (Do not use old cucumbers of the pickles will be rubbery). Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers. Boil the 2 quarts water, 2 quarts vinegar and the salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust 2 piece canning lids. Process in a boiling water bath for 10 minutes. Wait for about 3 weeks before using to allow the pickles to mellow.