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Sunday, July 21, 2013

Easy Canning: Making Dill Pickles

Last weekend I helped a friend preserve his massive amount of cucumbers as dill pickles. He grew these cucumbers himself. After they are harvested, he preserves many of them with his mom's help (for now). I knew how to make dill pickles from our Mrs.Wages pickle mix, but never before had I considered how easy it would be to use ingredients all from my garden!

Forget all other pickling recipes - this is the best.

Ingredients

  • 7 wide-mouth quart jars
  • 7 wide-mouth lids & rings
  • fresh dill, cucumbers washed and scrubbed (sort into sizes for nice-looking jars)
  • 1 or more cloves of pealed garlic

Cucumbers
Garlic
Dill 













Brine

  • 8 1/2 cups of water
  • 2 1/4 cups of white vinegar
  • 1/2 cup of pickling salt

Directions

GET ALL OF THIS GOING BEFORE FILLING THE JARS

  • Wash 7 jars in hot, soapy water then rinse and let dry
  • Fill water bath canner half-full with water; set on stove burner
  • In medium saucepan, fit lids and rings together, cover with water, bring to a simmer
  • In large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside

FILLING JARS: 

  • place a layer of dill and garlic at the bottom of each jar, 
  
  • tightly load cukes into the jar to the neck of the jar (depending on size you may have two layers of cukes)
      
  • add a top layer of dill and garlic clove if desired

  
  • Pour brine into filled jars leaving half-inch head space
   
  • Add lid and ring to each jar, tighten them evenly (wiping the glass jar lip with a clean cloth will help ensure the jars seal properly) 
  








Bring water almost to a boil (about 15 minutes depending on how fast it heats - too long and you'll not have crispy pickles) 
  • Remove jars, carefully set on a dish towel on the kitchen counter and wait for the seal - the indented lid (it sounds like a "pop")


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