This recipe makes lovely cucumber pickles with fresh dill. It makes a large quantity so it's ideal for giving as gifts.
The other week allrecipes showed this recipe in american units, and only had 2/3 cup of pickling salt. This is quite different than 220g. 220g is quite a lot, is it correct? Check out the differences: http://allrecipes.com/Recipe/Dill-Pickles/Detail.aspx - 18 Dec 2010
AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I added in a couple slices of jalepeno peppers (with seeds) and in each jar I also added a heaping 1/8th tsp each of dried mustard seed, dill seed, and celery seed. If you like really hot and spicy pickles add in a few dashes of red pepper flakes in addition to the jalepenos. I also believe there really is something to chilling the pickles before you start canning. The recipe states to wait 8 weeks before eating the pickles. I was so impatient the 1st time, I sampled them after 3 days. They were good, but the different spices had not blended and could be tasted separately. By waiting, the flavors combine and "mellow" into a more balanced (and great!) flavor. I waited 3 weeks before sampling another jar and they were definitely better than the ones I tried after 3 days. Pickles can be stored for a couple of years in a cool dry place like a pantry. - 04 Sep 2005 (Review from Allrecipes USA and Canada)
These are absolutely the best pickles! To ensure a crisp pickle be sure to cut about 1/8" off the blossom end of each cuke because enzymes located there can cause soft pickles. I also like to chop up the garlic cloves and then just put about 1 teaspoon in each jar, rather than the whole cloves. If I have them, I also pop a fresh dill flower in the centre each jar after the cukes are in. Thanks for a great recipe! - 21 Sep 2007 (Review from Allrecipes USA and Canada)