21
Mar
Prepare 8 quart sized mason jars lids and canner for processing. Step 4 pack sterilized jars with several sprigs of dill one clove of garlic at the top and bottom and the cucumbers.
Pack cucumbers into nine hot quart jars within 1 2 in.
Best crunchy dill pickle recipe. Crispy dill pickle recipe makes approximately 7 pints. Pickling cucumbers approximately 3 4 cucumbers per jar 3 cups white vinegar 3 cups water 4 tbsp. Pickling salt 7 garlic cloves peeled 7 tsp.
Dill seeds 3 1 2 tsp. Whole black peppercorns 4 large fresh grape leaves. Prepare 8 quart sized mason jars lids and canner for processing.
Start your water bath now so it is ready when it is time to process the jars. Add two whole garlic cloves a sprig or two of fresh dill 1 tsp peppercorns to the bottom of the mason jars along with 1 4 tsp of pickle crisp. In a medium sauce pan over medium high heat bring vinegar water and salt to a boil.
In each jar add 1 garlic clove 1 teaspoon of dill seed and 1 2 teaspoon of peppercorns to the bottom. After adding the hot brine release the air bubbles by running a plastic utensil down the inside of your jar. Buy canning jars and pickling salt in preparation for your pickle making.
Use pint 0 47l or quart jars 0 9l depending upon preference. However this dill pickle recipe makes 4 pint jars of pickles. You cannot substitute table salt for pickling salt.
Place the water vinegar sugar pickling salt and pickling spice into a saucepan. Bring to boil then simmer for 15 minutes. Step 3 sterilize the jars and lids in boiling water for at least 5 minutes.
Depending on how you like your pickles you can slice them for hamburger dill pickles or cut them in quarters lengthwise for dill spears. Meanwhile combine salt water and vinegar in a large sauce pot and bring to a boil. Reduce the heat to low while you pack the jars.
Crunchy dill and onion chips use 12 cups sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss the cucumbers onions and pickling salt. Transfer to colander set in extra large bowl layering with ice and finishing with a layer of ice.
Weight with heavy plate. Chill overnight up to 24 hours. In a stockpot bring water vinegar and salt to a boil.
Pack cucumbers into nine hot quart jars within 1 2 in. Place one dill head two garlic cloves and two peppers in each jar. Carefully ladle hot mixture into jars leaving 1 2 in.
Step 1 soak freshly picked cucumbers in a tub of ice water overnight. Step 2 do not use old cucumbers or the pickles will be rubbery. Step 3 wipe the pickles dry.
Step 4 pack sterilized jars with several sprigs of dill one clove of garlic at the top and bottom and the cucumbers. Step 5 boil the 2 quarts water 2 quarts vinegar and scant 1 2 cup salt for 5 minutes. A good friend gave me this recipe many years ago after i munched down nearly a quart while visiting.
I threw out all my other dill pickle recipes because this one is the best. Several years ago it occurred to me to enter my pickles in the county fair. Since i m superintendent over in the junior foods nutrition department i don t get to watch the open class judging.