Dill Pickles
You will want the freshest smallest pickling cucumbers that you can find, locally is better. Fresh Dill, you can also add Dill Seed, Garlic Cloves and Bay Leaves a little Mustard Seed and maybe a little red pepper if you wish. Pickling Salt is a must because it keeps your liquid clear.
**Prepare your Canning Supplies
This is a Canning Water Bath Pickle Project
Click Here for Canning Basics
You can use sliced
You can use quartered strips
Small whole
Your choice
INSTRUCTIONS
To add Pickling Lime or not your choice
If you do you will need extra time use instructions on bag for use and time.
Then
CUCUMBERS
Wash, cut cucumbers to shapes you wish
Be sure to cut blossom end off that is where the cucumber will become soft if you leave that part on for sure..
place in huge bowl with ice water and salt 1/2 cup stir to dissolve
hold down cucumbers with lid or plate to keep in water
Keep the cut cucumbers in bowls of iced water for 2 to 3 hours
When ready to load jars
Rinse cucumbers thoroughly to remove salt at least 3 good rinses
WATER BATH CANNER
Place your Water Bath Canner on stove with water for pints at least a quarter of the pot full of water to heat you will want to start heating on heat high to boil
Place another smaller pot with water on another eye and heat as well for any extra water that may be needed.
Make your
BRINE To Fill The Pickle Jars
In a large pot add
2 quarts water
1 quart white vinegar
1/2 cup pickling salt only
(table salt clouds the brine.)
Tablespoon or two of sugar may be added if you wish
Heat to boil then turn down and simmer until you are filling jars..
then bring your heat back up to hot but not full boil
FILLING THE JARS
Take your hot sterilized jars and fill with cucumbers, packing as much as will fit and leaving 1/2 inch headway at the top of jar
I put one to two cloves of peeled whole garlic cloves
1 large sprig of fresh Dill
1 Bay Leaf
1/4 tsp. Mustard Seed
1/8 teaspoon of *Ball Pickle Crisp Granules (optional see above note)
in each pint jar (use double if you use quart jars)
Use Funnel
Ladle Hot Brine into jars
Remove Bubbles from jar
Wipe jar lids and rims clean
Seal with hot seal and caps
PUTTING INTO THE WATER CANNER
Carefully, place in Hot Water Bath Canner
When full..**(It has to be full so if you are out of pickles use empty canning jars filled with water they will be fine, you don't even have to place lid on them they are just to hold space and prevent jars from falling over in water bath.)**
You will want there to be a tiny bubbling boil when canning not a hard boil
Process for 15 minutes
My canner was and stove keep on heating so I turn my stove off at 10 minutes and it continues to cook and cool slightly
Carefully take out and sit on the prepared section for your canned goods to seal.
You should begin to hear the seals pop but don't touch them for 24 hours.
Close-up of garlic, dill and bay leaf
*Notes*
I didn't
actually measure how many cucumbers that I used and am sorry for that. I
had a grocery shopping normal plastic bag full if that gives you any
idea.
I made two batches this year. The first batch I did use Pickling Lime and the instructions are on the package of lime.It did make for some very crisp delicious pickles. I had 12 pints
The second batch I did not use the lime but used *Ball Pickle Crisp..I don't know how that will taste and frankly not sure I like adding the chemicals into the pickles..I made 10 pints also.
****The Ball Pickle Crisp does indeed make them stay crispy**
I had about a quart of brine left over for the pickles. You can save it for awhile in the refrigerator and maybe you will have something else to pickle..that would be great.
2014--I have given away more
of these pickles than anything else that I've canned I do believe more
than jam even...Men love them!
