15
Apr
Let sit for a month before opening. 5 cups water 4 cups white distilled vinegar 2 5 tbsp.
Prep your area for water bath canning.
Canning pickles recipe dill. In each quart sized canning jar place 1 head of dill 2 cloves of garlic 1 tsp. Of pickling spice 1 tbs. Pack the cucumbers into the canning jars then cover with hot brine leaving 1 2 inch of headroom.
Remove any air bubbles from the jars wipe the rims clean and place the jar lids on finger tight. Roughly 1 8th tsp per pint or 1 4 teaspoon per quart. Just spoon it into the bottom of the jars along with the spices.
Pickle crisp is optional but it will help ensure crisp home canned pickles. The spices in my pickle recipe include fresh dill mustard seeds dill seeds coriander seeds and black peppercorns. Run the bubble popper through the jars to remove air bubbles.
Add the lids and process in a water bath canner. Let the jars cool test the seals label and date the jars and store the dill pickles in a cool dark location for up to a year. Let the pickles stand for about 4 weeks before opening for the flavors to develop.
Fill jars with cucumber slices or spears. Add horseradish mustard seed dill and onion or garlic. Pour brine over pickle slices leaving 1 2 head space.
Process jars 10 minutes. Let sit for a month before opening. To make pints make brine as directed and add only 1 2 of each spice to each jar.
Prep your area for water bath canning. I like to start getting the water in the canner pot boiling and i put the jars in there right away to get hot and sterilized. In a large pot bring the brine ingredients to a boil.
5 cups water 4 cups white distilled vinegar 2 5 tbsp. Pickling salt 1 tbsp. 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. This dill pickle recipe is easy.
Here is the method for canning these sweet and salty pickles. Fill the jars with the herbs and flavoring and tightly pack with cucumbers. Make the brine and fill jars to 1 2 below the top.
Screw the lids on enough to keep a tight seal in place but don t over tighten them since air bubbles need to be able to escape. The first part of this dill pickle recipe is done the day before you plan on canning. The pickles need to soak overnight in a brine then the next day you will fill your jars and process.
8 lbs of 3 4 inch pickling cucumbers. 1 1 4 cups canning or pickling salt. 1 1 2 qts vinegar 5 1 4 cup sugar.
At the end of summer during the great depression the excess cucumber crop was sliced salted pickled and put up in jars for the cold lean months ahead. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars filling to within 1 4 inch of the rim.
Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.