Speaking of pickles...

[netskyblue]

Does anybody have a good recipe for vinegar dill pickles that are very pickle-y?  (I hate the flavor of cucumber).  I do home canning.  Hoping for something along the lines of Vlasic dill or Claussen dills.  Something very, very dill.  I once tried a refrigerator only (not canned) recipe that was supposed to come out tasting like Claussens, but they were super salty and too cucumbery for my liking.

[Gerard]

Is the issue that you have cucumbers that you're forced to turn into something non-cucumbery-tasting? Like, does it have to be cucumbers? If not, I'm pretty sure Greek folks dill-pickle green beans, which sounds pretty good (and I bet would chop up real fine into a potato salad).

[nubbs180]

I have a pickle recipe that I love, but I haven't made in years because my garden has under-produced cucumbers for the past few years.

poke all cucumbers with a fork, just to pierce the skin as it helps cure them.

In a 1qt jar:
fill with cucumbers
1 Tbl dill seed (not the fronds, the seeds, this is where real dill flavor comes from)
1-2 cloves of garlic
2-3 small dried red pepers (get them in the hispanic sections of your grocers)

cover with boiling vinegar brine...I use a generic brine, so find one that works for you.
Seal (I use the upside-down method that the USDA no longer approves of)
Let sit for 3 months before opening.

The fresher the cucumbers the crisper the pickles. 

The more chilis you put in, the spicier, you can omit them if you want.