Dill Pickles
Makes 8 500ml (1 pint) Jars
[Canning Kitchen: Crunchy Dill Pickles]
Made Aug 25, 2018 2 batches of Doubled Ingredients.
Ingredients
| Single Batch | Double Batch |
|---|---|
| 5 lbs cucumbers | 10 lbs cucumbers |
| 16 Garlic Cloves | 32 Garlic Cloves |
| 1 large bunch of fresh dill | 2 large bunches of fresh dill |
| 4 cups of water | 8 cups of water |
| 2 3/4 cups pickling vinegar | 5 1/2 cups pickling vinegar |
| 1/3 cup of pickling salt | 2/3 cup of pickling salt |
Directions
- Scrub cukes and trim the blossom end (opposite end to stem).
- Prep canner and jars a la America's Test Kitchen.
- Brine: bring vinegar, water and salt to a low boil and brine becomes clear.
- Jars: 2 cloves of garlic, fresh dill, 1/4 tsp pickle crisp, 3/4 tsp mustard seed, 1/4 tsp dill seed, few peppercorns and red pepper flake.
- Pack with cucumbers and ladel brine, leave 1/2 inch of headspace.
- Process for 20 mins in canner - start timer when boiling.
- Shut off heat and let sit in canner for 5 minutes before removing.
- Let cool 24 hours, wipe jars and check seal.
Wait 3 - 4 weeks for pickles.
Mary Prada's Pickles
Brine
- 6 Quarts of water
- 1 Quart of white vinegar
- 1 1/2 cups pickling salt
- 1/4 cup pickling spice
Directions
- Wash pickles and pack into jars with dill on bottowm and 1 clove of garlic.
- Place dill on top with another clove of garlic - 1 whole stem of dill per 2 quart jar.
- Cook brine for about 15 min - fill and process.