I need a dill pickle recipe

[callmaker60]

Last summer, I made my first attempt of canning dill pickles. I tried 4 different recipe's, but they all were too sour. I tried altering the recipe, by adjusting the vinegar amount, but no luck.

[Dawgluver]

Have a look at the Mrs. Wage's dill pickle mixes. I've been very happy with their products, you can find them at Walmart or on Amazon, probably other places too. I wouldn't mess with the Ball Blue Book recipes or the ones from your extension agency too much, as they're TNT and safe.

[GotGarlic]

Check this page for safe practices. Canning recipes are tested using specific ratios; changing them can result in spoilage. You can increase the sugar, but don't decrease the vinegar or salt. Those are the ingredients that preserve the pickles safely.

http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html

[blissful]

I'd like to reiterate what GotGarlic says, don't change the vinegar to water ratio.
The recipe listed in the link above is 1 and 1/2 quarts vinegar to 2 quarts of water. That is a ratio of 3:4, vinegar:water.
If you can find an approved recipe (through a university extension office) with less vinegar to water, then it is okay. I don't think I've seen any like that recently.

Emeril has a dill pickle recipe using a ratio of 2 parts vinegar to 2 parts water, 1:1.
In his recipe he also adds sugar. Sugar will sometimes help lessen the vinegar flavor a little.

You can also try fermenting pickles without vinegar. It takes a number of weeks and the pickles have a much more gentle sour taste. These are the kind that are available in old fashioned deli's. You can google and search here for naturally fermented dill pickles.

[callmaker60]

Thanks everyone, some good info. can't wait to start canning.