It's pickel time

[longwinters]

I've never made pickels and never wanted to.....but that has changed.  So I'm looking for some recipes for nice crisp dills.
 
Long

[bubbadoyle]

http://www.food.com/recipe/claussen-kosher-pickle-copycat-249520

I did these last year and they were excellent. They are not canned so they must stay in the refrigerator but I think this is what keeps them crisp.

[kynardsj]

I make a pickle that isn't for the faint of heart. I buy a Kosher dill pickle seasoning packet usually found at the grocery stores or Walmart. I mix up my seasoning but just use straight vinegar and not the mix of vinegar and water in the recipe. I slice up my cucumbers, fill up a quart jar with them and fill to the top with the pickling mix and cap them. Put them in the fridge and wait a week or so. No cooking involved but they have to stay cold. Pickles will remain crispy and definately turn your head around. Also works great by substituting zuccini squash for the cucumbers. We call them zuckles. I actually like them better than the cucumbers.

[Bob Riebe]

       I Pickled some cucumbers last fall for the second time in two years.
       I took the basic pickle recipe and modified to to see how it tastes.
       I had cumin, tumeric, grape leaves, horseradish, garlic  all in their own batch.
       All except the grape leaves all had dill also.
       Ate two jars so far and this year all is well.