I saved Sharon's recipe the first time she posted it. Here it is:

Sharons Dill Pickles
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I will not label this recipe for Dill Pickles as foolproof but it works for me. I make at least 150 jars each season most of which are given away. No complaints so far!

The process is more important than the recipe. Select cukes that are about 2 1/2 to 3" long. Wash in cold water and then leave them soak in cold water and ice for at least 2 hours but no more than 8 hours.

Skin a bunch of garlic cloves and cut them in half.

Remove the florets from fresh dill ( not the feathery stuff)

Prepare the brine, multiplying as required:
2 cups white vinegar
6 cups water
1/3 cup coarse pickling salt

Bring the brine to a full rolling boil

Sterilize jars and pack each jar with, 2 garlic pieces, 1 dill floret,
as many cukes as you can manage, another dill floret and two more
garlic pieces. Fill with the boilinf brine.

WIPE THE RIM CAREFULLY, seal and process as you normally do.

Store in a cool place for at least 8 weeks....the longer the better!

It's time to make a batch of these! We love them.

Question, can you elaborate on the "process as you normally do" part?

I seem to remember several years back that Chase's recipe was published, and they changed it to include processing.
Am I correct that Chase doesn't process her pickles?

I could very well be dis-remembering this or confusing it with someone else's recipe.

Di

You are absolutely correct. I don't process my dills. I make sure the jars are as hot as can be by using the dishwasher on the sani cycle and then placing them in a 150-200 degree oven while I can them. This assures a very crisp pickle.

However , many people are uncomfortable with this so I tell them to process as you would any pickle in a vinegar brine solution.

When I posted the recipe on AllRecipes it went viral with great reviews. Somewhere along the way AllRecipes modified the recipe to add a hot water bath...from that point on there were many complaints that the pickles were not crisp.

I don't advocate that anyone use the original recipe but this is about my 40th year plus making them this way.

For anyone interested here is the "Cadillac" version of the recipe that I( posted several years after the one Ann posted.

Mrs. Jack's Dills
Here is more information about Dills than you ever wanted!
I have no idea what exactly makes these pickles so good so I am religious about following the steps to the tee!

I make these a bushel at a time, each bushel yields about 50 jars. If using less than a bushel you can usually count on between 6-8 dills(cukes) per 1 quart jar, depending on size.

Use 3" to 4" cukes that have just been picked. I get mine at the market and always insist on cukes that have been picked that morning or the day before at the earliest.

Place the cukes in ice cold water (I use my bath tub!!) and add a bag or two of ice to the water. The cukes should stay in the ice water for a minimum of 2 hours but no more than 8. Refresh the ice as required.

I make the brine in great big batches using this ratio:

2 cups white vinegar
6 cups water
1/3 cup coarse pickling salt

For each jar of dills you will need 2 nice size garlic cloves peeled and cut in half (4 pieces) and two dill florets. Use the dill heads not that fluffy stuff! So if you are doing a bushel....that is 50 jars so you need 100 dill florets and 100 garlic cloves. Leave the cukes whole.

Now here is where the canning police and I part ways. This is how I do it and have for 30 years but it is not according to the guidelines . You'll need to make your own choice but I am convinced this is why they are so crisp.

I sterilize my jars using the sani cycle of the dishwasher (you could boil the jars instead) When they are really hot, almost at the end of the cycle I place them in a oven at 150 degrees to keep them good and hot.

Make the brine and bring the brine to a full and rolling boil.

Place the rings and lids in a large saucepan with water and bring them almost to the boil. Then turn down but keep them hot.

Place the cukes, garlic and dill in the hot jars. I do garlic, dill, cukes, garlic, dill. Pour brine over the cukes. Only do 2 jars at a time, leave the rest in the oven to keep them hot.

Wipe the rim really well, this is critical to sealing, and place lid and ring on and screw to finger tight. Let sit 6-8 weeks before eating!
Here is what I think is most critical:

Fresh cukes
Ice bath
Boiling hot brine
Very hot jars
Clean rim

So as a recap of ingredients

1) Make the brine in the quantity you need , just keep making it
2) Count on 6-8 medium size cukes to a jar
3) 2 large florets of dill to a jar
4) 2 large size garlic cloves, cut in half, ( 4 pieces) per jar

Thanks Chase, I so want to make these! Now to find enough fresh dill,

Di

Thank you so much ann_t and Chase. These sound absolutely mouthwatering.

Not an expert here, but I think you should post this recipe on the Harvest site where there are experts and ask about it. I believe this is not a safe recipe for a variety of reasons having to do with the amounts of vinegar and water and the inclusion of garlic.