OT: Anybody got a GOOD dill pickle (canning) recipe?

I'd be interested in your bread & butter pickle recipe. Unfortunately, I can't help you with a "good" dill pickle recipe -- in my book, the only good dill pickle is one that is very far away from me. :)

I have this one, tried and true, from my great grandmother. This is the only recipe I use and it makes them wonderfully crunchy dilly garlicky!

Dill Pickles Wash cucumbers thoroughly and pack jars tightly with dill, garlic and cucumbers.

Boil:

1/2 cup pickling salt 2 cups vinegar 6 cups water

Pour into jars while extremely hot, seal with boiled lids or glass tops with boiled rings and tighten down screw rings.

Wrap jars in heavy towels or blankets to keep them heated as long as possible. When cool make sure to store in a cool dark place for the winter such as your cellar or cold room.

It is WAY easy and tasty too!

I also have a kick-butt one for pickled carrots.

Dilled Carrots Boil:

9 cups water 2 cups vinegar 3/4 cup pickling salt

Pack carrots tightly in jars with dill and garlic. Pour hot brine into jars and seal tightly. Wrap in thick towels or blankets until sealed and store in a cool dark place.

HTH ~KK in BC~

Hi Lisa One of my girlfriends makes homemade dill pickles, but not the traditional "canned" way - hers are done in the fridge. She makes them every summer and gives them out at Thanksgiving. They're really good, and nice and crunchy because they're not "cooked", so to speak.

Dill Refrigerator Pickles

Ingredients

1 1/2 lb small pickling cucumbers, cut in half lengthwise - or whole if they're really tiny 2 cups ice water 1 teaspoon celery seed 3 tablespoons kosher salt 4 large heads fresh dill (more if you like your pickles REALLY dilly) 2 cups white distilled vinegar, chilled 1 tablespoons superfine sugar 8 cloves fresh garlic, quartered 1 tablespoon mustard seed 1 teaspoon red-pepper flakes (optional)

BEFORE adding the mustard seed & red pepper, smash them up a little bit with a mortar and pestle

Directions Divide the dill, cucumbers and quartered garlic among four wide mouthed pint jars (place fresh head of dill in bottom first, then cukes, then garlic slices wedged in between. If you want more dill, wedge hunks of it between pickles and place more on top after pickles are packed in jars.) In a large bowl, mix together vinegar, water, mustard, red pepper flakes, celery seed, salt. Use a funnel to fill each jar with brine. (Some spices will float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars.) Cap and refrigerate at least one week before eating. Good Luck!

Patti in Seattle

Me too! B&B pickles are the best!

I made a separate OT message with the recipe in so it would be easy for folks to find.

L