Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Pop's Dill Pickles 4.5 (177) 150 Reviews 44 Photos This dill pickle recipe is the best! I know there are many great whole pickle recipes out there, but Pop has been making these crunchy pickles for years. I have been making them for about four years and like to add fresh garlic cloves to my canning jars. Some people eat their pickles about a week after, but I say wait because the longer you wait, the better they are. Submitted by Ann Philbeck Updated on June 12, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 44 44 44 44 Prep Time: 30 mins Cook Time: 35 mins Additional Time: 2 hrs Total Time: 3 hrs 5 mins Servings: 35 Yield: 7 quarts Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 35 servings 8 pounds small pickling cucumbers 4 cups water 4 cups distilled white vinegar ¾ cup white sugar ½ cup pickling salt 3 tablespoons pickling spice, wrapped in cheesecloth 7 1-quart canning jars with lids and rings 7 heads fresh dill 7 cloves garlic Directions Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry. Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks. Store the sealed jars in a cool, dark area. Wait at least 1 week before opening. Cook’s Note A dill head is the dill plant's 3- to 4-inch, umbrella-shaped seed head. If you can't find fresh dill heads, you may substitute 1 teaspoon dill seeds for 1 dill head. I Made It Print 419 home cooks made it! Nutrition Facts (per serving) 35 Calories 0g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 35 Calories 35 % Daily Value * Total Fat 0g 0% Sodium 1585mg 69% Total Carbohydrate 9g 3% Dietary Fiber 1g 2% Total Sugars 6g Protein 1g 1% Vitamin C 4mg 4% Calcium 22mg 2% Iron 0mg 2% Potassium 163mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.