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Granny's Killer-Dillers

shantihhh's picture
These are simply the best dill pickles ever! Your family and friends will love them.
Ingredients
  Water 12 Cup (192 tbs)
  White vinegar 4 Cup (64 tbs)
  Pickling salt 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Alum 2 Teaspoon
  Dill 1
  Peeled garlic 2 Clove (10 gm)
  Dried chili 1
  Peeled horseradish 1 Inch (1 Inch X 1/2 Inch Piece)
  Green bell pepper 1 Inch (1 Inch X 1 1/2 Inch Piece)
Directions

Process pickles in a large kettle filled with warm water to just below the neck of the jars, bring pickles to boiling and process for 10-12 minutes at boiling. Check colour of cucumbers after about 10 minutes by lifting one jar from hot water bath and looking at colour. Cucumbers should be starting to look somewhat yellow. Don't overcook (they will still continue to cook after removing from hot water bath).

Cool.

Wipe jars.

Place on shelves to cure for 4 to 6 months for flavour to develop, one year is better.

Recipe Summary

Cuisine: 
American
Taste: 
Sour
Feel: 
Crunchy
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
12
Story
My mother-in-law taught me to make these many years ago and they are a staple in our pantry. Young and old find them simply adictive! You can adjust spiciness by the number of chiles you use. We love them hot and I use 4 dried Thai chiles per jar. The horseradish root and green pepper keep the crisp!

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Granny's Killer-Dillers Recipe