19 Reviews of Blue Ribbon Dill Pickles

From: Uxbridge.Chef

On Aug 30, 2008

This is pretty much the same recipe as the one I have been using for years. Like Chef #354881, I sometimes add a hot pepper to the jar. Also, I generally add a teaspoon each of coriander seed, mustard seed and black peppercorns. They add interest to the taste.

From: Chef #354881

On Jul 22, 2008

These pickles are delicious. My family loves these. I add two or three tiny hot red chile peppers to the bottom of the jar, along with the dill & garlic. This does not create a hot pickle, just adds some additional flavor and it looks beautiful!

From: ChefTeddy

On Aug 25, 2009

These are terrific! I didn't think homemade pickles would be as crisp and flavorful as ones you buy, but these were so much better. I'll never buy pickles again! My whole family loved them and I have requests to make them again this year.

From: Flourgirl51

On Aug 26, 2009

While this method may produce crisp pickles it is NOT a safe method of canning. To can properly you have to have at least an inch of water ABOVE the jar lids and the water has to be at a slow boil for processing.

From: No Stress Chef

On Sep 2, 2008

This ended up being the same proportions as my favorite refrigerator recipe so I had to use it. The pickles were fantastic! My 3 little girls and I ate the whole jar in about 20 mintues. I happily have 13 more where that came from. Thanks Deb!

From: messystation

On Jun 27, 2009

Holy wow! Due to some difficulties with my stove, I had to play around with the directions a little bit (I had to use water that was already close to a boil) and my cukes were incredibly fat, so I had to cut them into quarters. So, I was a little concerned with the texture of the pickle. But these were are excellent. In fact, I am in a bit of a quandary: I canned 11 jars, and I want to impress my friends, but I also want to eat them all! 2 Notes: I had to double the brine and I used 36 pickling cukes, cutting off both ends and quartering them. In some jars, I did extra dill and garlic, in all I used mustard seed. I slightly prefer just a little dill and 1 garlic glove. Sour and crunchy!

From: Chef #738763

On Jul 17, 2009

These dill pickles are great in and on my famorite sandwiches! I cut the recipe in half to make 3 jars, and used fresh pickling cucumbers.

From: Mom2Two

On Aug 24, 2009

These are great. I gave a jar to a friend and she asked me for the recipe. Thanks!

From: soaplady

On Aug 3, 2009

These are awesome! Our garden is abundantly supplying cucumbers this year, so I've been looking for pickle recipes. I used store-bought minced garlic, a dash of pickling spice, dried dill weed, and dried dill seed to each jar. Also kept the brine boiling and added to jars as I packed them - the jars sealed better this way. Overall a fabulous recipe! Thanks so much. :o)

From: Chef #1344900

On Aug 11, 2009

I have been searching for a good dill pickle recipe and now I have found it. This is the best recipe I have made and very easy to prepare. I couldn't wait to try them so after a week I opened a jar and they were so great. I know they will be even better after they have set longer. Thank you so much for sharing this great recipe.