The best dill pickles ever!! Tart and a little spicy from the peppers! These are Simply Good Dill Pickles!!
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Simply Good Dill Pickles
I have made lots of pickles. Lots of quick pickles. For some reason, though I had never made just plain old good dill pickles. Probably because I never had a large enough amount of pickling cucumbers to give it a go. However, I can now say I am no longer a dill pickle virgin. Let me tell you, these Simply Good Dill Pickles – were not just simply good, they were amazing! Every bit as good as though expensive fancied up jars of pickles at the store – you know the ones I’m talking about.
Now, I had what I considered “a lot” of pickling cucs. I realize that those of you who can regularly are probably chortling about now. So yes, I realize it’s a small batch, so I turned to one of my small batch preserving books, Well Preserved: Third Edition: Small Batch Preserving for the New Cook
I ended up with enough for 3 quart jars. Yes, I had some dead space at the top, I have not yet learned the fine art of pickle packing.
*Note the recipe is just that, a recipe. It does not contain explicit canning instructions, for those you need a good canning book.
Simply Good Dill Pickles | Preserving Your Summer!
These Simply Good Dill Pickles are a little spicy and oh so good!
Ingredients
- 4 lb pickling cucumbers
- 4 cups water
- 3 cups vinegar
- 12 head fresh dill plus leaves
- 8 cloves garlic peeled (optional)
- 8 small hot chili peppers optional
- 1/4 cup pickling salt
- 4 tsp mixed pickling spice
Instructions
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Scrub the cucumbers thoroughly and cut a 1/4 inch slice off the blossom end.
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Prepare the preserving jars. (Use your canning book instructions).
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Combine the water and vinegar in a saucepan. Bring to a boil, reduce heat, and keep at a simmer.
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Working one jar at a time. Place 3 dill heads and some leaves, 2 garlic cloves, 2 hot peppers, 1 tablespoon salt and 1 teaspoon pickling spice in the jar. Pack the cucumbers in the jar, wedging them in (so none will float to the top), leaving 1 inch head space. Pour in the hot vinegar solution, leaving 1/2 inch headspace. Release any air bubbles, and refill leaving 1/4 inch headspace. Wipe the rims clean and seal with band and rim according to canning instructions. Repeat with remaining jars. Process the jars in a boiling water bath for 15 minutes.
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Makes 4 1-quart jars.
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Lovely images. Can’t say I’m a fan of pickled cucumbers though.
These sound good. I have a similar recipe, but it doesn’t include the peppers.
My husband has been saying he wants to try his hand at picking. I might need to send him this link!
Amy Ann
Straight A Style
Sorry we are so late with this but thank you for your comforting words on the loss of our sweet Ellie. We are heartbroken.
The Florida Furkids
I tried making pickles with homegrown ones a couple of summers ago and they didn’t turn out well–not crisp. Maybe because they weren’t pickling cucumbers? Your post has inspired me to try again–yours look great. 🙂
I could eat pickles for days and never ever get sick of them! <3
I just love that you added hot chili peppers to this recipe! What a great idea!
I love pickles! They look amazing! Pinned. Please come and party with us tonight. We love having you! http://loulougirls.blogspot.com
Happy Monday! Lou Lou Girls
I’ve never made pickles, however, we LOVE dill pickles so I’d love to try! My husband has been wanting to try canning… This would be a good place to start! 🙂
Thanks so much for sharing with us at Delicious Dish Tuesday! We hope to see you back again tomorrow will another great recipe!
Mmmm, I’m sure these are delicious. Such a great canning recipe. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
i’ve never made actual pickles! i’ve canned dilly beans and pickled carrots, but never cukes. solid recipe. 🙂
They look fantastic! I just made refrigerator dills and they were fun but only last about a month in the fridge. Looking forward to trying this recipe.
We don’t eat as many pickles as we use to, but this looks fun!
Without the threat of school starting again soon, look at all the canning fun you are having! I’ve canned applesauce from apples right off our apple trees years ago, but nothing since. It does take a fair amount of time, but is so worthwhile in the dead of winter!
I seriously want to learn to can. Something is holding me back, but one of these days I am going to buy a canning book and cut loose! The possibilities are endless. Thanks for sharing! Dill pickles make my mouth water. Yum!
I think that after you do it once or twice you realize that it’s no big deal!
Hi there, YUM—big ole dill pickles!!!!! Love ’em!!! I don’t make them –but I do buy pickling cucumbers at the Farmer’s Market… We love just cutting up those little cukes and putting them on our dinner plates along with juicy summer tomato slices. Tis the life..
Hugs,
Betsy
You’re right, I think 3 jars are plenty!
Yum. They look so fresh. We just pickled some summer squashes. They taste to good this time of year.
Summer squash is one of my favorite things to pickle!
I love to can and preserve Pam. I think your pickles are just beautiful and 3 is enough. I mean how many dill pickles can one family eat in a year?
Love your blk and white here!
And the pickles too.
Couldn’t help but think of that Andy Griffith episode where Aunt Bea makes pickles (that don’t turn out as well as I know yours will) and Andy and Barney and Opie have to eat them all.
Oh, I remember that one!
Yay for making this pickling classic! I love the CSA extras also. They make the experience so much more fun!