Real Recipes From Real Home Cooks ®

grannie lee's dill pickles

(5 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

I got such a great reception with these pickles I have to post them. My daughter in law who is a chemist, asked me if they were hard to do. When I stopped laughing, I told her they were probably the easiest thing I ever made. I don't put these in a water bath, but I do sterilize the jars.

(5 ratings)
yield 7 quarts
prep time 20 Min
cook time 45 Min
method Canning/Preserving

Ingredients For grannie lee's dill pickles

  • 21 md
    cucumbers, you don't want seedy ones
  • 21 to 30 lg
    cloves garlic, peeled
  • 21 sprig
    dill heads and feathery leaves
  • 21 md
    hot pepper, your choice, i like habeneros
  • 12 c
  • 4 c
    white vinegar
  • 16 Tbsp
    canning salt, do not subsitute, and you can order on line if you have to
  • dill
  • i grow my own and plant in spring because where i live you can't buy in any grocery store.

How To Make grannie lee's dill pickles

  • 1
    Wash cukes,leave in sink, and cover in ice, add some water and leave for 3 hours.
  • 2
    Sterilize jars by boiling for 15 minutes. Leave jars in hot water while you pack pickles and remove them one by one to fill.
  • 3
    Put lids in small flat fry pan, cover with water and bring to almost a simmer, don't boil, they just have to be hot.
  • 4
    Bring brine to a boil, and keep heat on low to keep hot.
  • 5
    In each quart jar put 1 to 2 large cloves of garlic, one hot pepper (I like a habenero), and a sprig of dill and a feathery leaf if you have them.
  • 6
    Add sliced cucumbers, cover with brine, wipe top of jar off, screw lids on.
  • 7
    Set aside for 24 hours and then check seal. The combination of hot jar, hot brine,and hot lids seals them.

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