Food & Cooking Recipes Snacks Tatiana's Dill Pickles 3.1 (16) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Yield: 1 64-ounce jar of pickles This delicious dill pickle recipe is courtesy of Tatiana Sorokko. Ingredients 3 cloves garlic, halved 4 allspice berries ½ bay leaf 1 thin slice red jalapeno chile, seeded 3 fresh dill flower or 3 sprigs fresh dill Kirby cucumbers (just long enough to fit in jar), preferably organic, washed and dried 1 tablespoon sugar 2 ¼ tablespoons Russian grey salt 1 tablespoon white vinegar Directions Place 1 clean 64-ounce jar right side up on a rack in a boiling-water canner. Fill the canner and jar with hot water, about 1-inch above the top of jar. Boil jar over high heat for 10 minutes. Remove and drain hot sterilized jar. Place jar on a wire rack set over a rimmed baking sheet. Fill another large pot with water and bring to a boil over high heat. Reduce to a simmer and add clean lid. Simmer lid for 10 minutes; do not boil, as this may cause problems in sealing jar. Drain lid and set aside. Place 2 cloves garlic into sterilized jar, along with allspice berries, bay leaf, jalapeno slices, 2 sprigs flowering dill, and enough cucumbers to snugly fit into jar. Bring 8 cups water to a boil in a large pot over high heat. Add enough boiling water to jar to fill to the very top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain water from jar. In a large saucepan, combine 6 cups water, sugar, and salt. Bring to a boil over high heat. Add remaining clove of garlic, remaining sprig of flowering dill, and vinegar. Remove from heat and pour into jar until filled to the very top of the jar (you may not need to use all the liquid). Tightly screw on lid; invert jar, making sure that it does not leak, and cover with a towel. Let stand overnight to cool. Transfer pickles to refrigerator until ready to use, up to 6 months. Rate it Print