Spicy Dill Pickles

Total Time:
47 min
30 min
17 min

6 pints of pickles


Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.

Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.

Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.

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4.4 17
way too salty. If you get past the salt the flavor is OK but you need to drink something with it. item not reviewed by moderator and published
Terrible recipe! Waited patiently for three weeks only to taste salty salty salty pickles. Not worth saving even. Better recipe next time... item not reviewed by moderator and published
I have made this recipe several times now. These are the best pickles ever! They taste better than the ones you buy in the supermarket. Only problem is even when I double the recipe they disappear in a flash! item not reviewed by moderator and published
Finally after waiting we got to eat a jar tonight and they were delicious. I added a couple red chille peppers to each and extra garlic. The garlic was so good we ate it and wished there was more? I put half the amount of sugar and salt. I took big cucumbers halved them and then quartered them and they were still nice and crunchy. Great recipe will make again! item not reviewed by moderator and published
I think I figured out what I did wrong I cut the cucumbers into 1/4 s and that prob. made the juice go into the cucumber too far and WOW salty salty salty I will use whole cucumbers next time like the reciepe says... lol OK I DID IT !!! Went back and made another batch but with HOLE cucumbers and I put 1/4 cup salt INSTEAD of 1/2 Cup of SALT and they are AWESOME !! just like the store bought ones. DEF. A 5 STAR RECIPIE item not reviewed by moderator and published
The ONLY problem with this recipe is it doesnt make enough! item not reviewed by moderator and published
An easy to follow recipe and the product was well worth the time it take to make them! item not reviewed by moderator and published
A grate recipe I did add pickle crisp to it. It was as crunchy and as good if not better then store bought pickles! I will be putting up a lot more jars of these this year, and for years to come. item not reviewed by moderator and published
"Did I mis-read the ingredents or is there only 4 pickles per pint jar? Can someone please clear this up for me. I cannot wait to try these pickles and was hopeing that I could get this cleared up." I think Emeril meant Quart sized pickling jars. There's no way your stuffing four Kirby cucs in a pint sized jar. I just tried it on a Quart sized jar, and four Kirby's fit in there quite tight. My Kirby's are about 4-5 inches long. item not reviewed by moderator and published
Very tasty but TOO salty. I will half the salt next time. This pickles are very pretty in the jar. item not reviewed by moderator and published

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