Dill Pickles to Die For! You Will Really Enjoy These!
Here’s a recipe that will make your mouth water! Easy Too! In fact the biggest thing is getting all the equipment organized to make them. Its pickle season so enjoy!
Check out the recipe here:
8 lbs of 3-4 inch pickling cucumbers
2 gals water
1 1/4 cups canning or pickling salt
1 1/2 qts vinegar (5 percent)
1/4 cup sugar
2 quarts water
2 T whole mixed pickling spice
whole mustard seed (2 tsp to 1 tsp per pint jar)
fresh dill (1 1/2 heads per pint jar) or 4 1/2 T dill seed (1 1/2 tsp per pint jar)
Wash your cucumbers and thinly slice off the blossom end. (the blossoms have an enzyme that will make your pickles soft)
Add 3/4 cup salt dissolved in 2 gallons water. Soak cucumbers in water for 12 hours. Drain and get your canning supplies together.
Gather your canning supplies…
Get the water in your canner heating while you prepare your pickles.
Combine 1 1/2 qts vinegar (5 percent), 1/2 cup salt, sugar, and 2 quarts of water. Place pickling spices in a cheesecloth and place in your vinegar brine. Heat to boiling.
Tip: I use my stainless steel teapot to make my brine, it makes filling the jars super easy!
Fill jars with drained cucumbers. Add:
- 1 tsp mustard seed and
- 1 head fresh dill or 1 tsp dill seed per pint.
Fill jars with hot pickling brine. Leave a 1/2 inch head space.
Thanks for the Recipe from Simply Canning
Image source: Wikimedia Commons