Dill Pickles

19Jul42014_DSCF7184

We planted 6 pickling cucumber plants (4 Homemade Pickle plants and 2 store bought plants), and 4 Straight 8 cucumber plants that can also be used for pickles.  The plants started off rather poorly, but now are producing a large number of cucumbers almost daily.  Misty has already pickled 7 quarts of pickles, and I just finished another 8 quarts. 

The dill is from our garden, and this is the first time that I have been able to successfully grow dill.  In Juneau the dill would become very tall and break in the wind and rain.  The plants here are short and quite strong, but I may not have planted enough to get us through the pickling season.

One change that I made was to substitute white vinegar for filtered Braggs vinegar.  I have nothing against white vinegar, I simply thought that a cider vinegar would bring a bit of flavor to the pickles.  The liquid is not as clear with the Braggs, but as long as the final produce is good, it really does not matter.

***One thing about the Pickle recipes that I post is that I do not include complete instructions. If you have never canned, or are unfamiliar with the processes I describe, please look up how to can, jar preparation, hot water bath versus pressure canning, and all other things canning related. To make it easy, you can just buy the referenced book. Canning is safe, but you really need to understand what you are doing before you do it. ***

Pickle Recipe – Dill 1: 19Jul42014_DSCF7163

Batch Size:  7 – 8 Quarts

Ingredients:

Brine –

8 lbs. pickling cucumbers  
1 cup canning or pickling salt
Water (filtered) to cover cucumbers

Pickling Ingredients –

6 1/2 cups vinegar (Braggs)
7 cups water (filtered)
1 Tbsp. canning or pickling salt
35 each. mixed peppercorns (I used a mixture of red, white, green, and black)
21 garlic cloves&
14 Dill Heads 
4 tsps. mustard seeds
14 Arbol chili peppers

23Jul42014_300_2116Mix the salt in the water, stir to dissolve salt.  In a non-reactive pan, place cucumbers and pour the brine over the cucumbers.  Place in the refrigerator for 12 to 24 hours (I did 18 hours).

Rinse and drain cucumbers well.

Prepare jars and lids.

Add the water, vinegar, and salt to a non reactive plan and slowly bring to a boil.  Boil for 5 minutes.

Pack prepared jars with 2 cloves of garlic (I used whole cloves), 5 (or more) peppercorns, 1 dill head, and 1/2 teaspoons mustard seeds.

Add the pickles, 2 chilies, and place 1/2 dill head on the top.  The pickles should be packed giving a generous 1.2 inch headspace.  Add vinegar solution to within 1.2 inch of the top.

Wipe rim with a damp towel, add top and ring.

Process for 15 minutes (I did 20 because of altitude).  After processing, turn off heat, remove lid from canner, and take out jars after 5 minutes.

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