Friday, August 28, 2009

Dill Pickles

Yummy ~ Homemade Dill Pickles takes me right back to being a kid!  Aunt Eunice and Aunt Ada canned everything and it was so GOOD!!

7 wide-mouth quart jars, lids, & rings
Bunch of Fresh Dill (heads, and several inches of stems)
Cucumbers (washed and scrubbed)
1 garlic clove (or more) for each jar

BRINE:

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

DIRECTIONS:

GET ALL OF THIS GOING BEFORE YOU START FILLING JARS!

Wash jars in hot soapy water, or in dishwasher, rinse and fill with HOT water.  Set aside.

Fill canning lettle half-full with HOTTEST tap water and set on your burner over high heat.

In a medium saucepan, fit lids and rings together, cover with water and bring to a simmer.  In a large saucepan, bring water, vinegar and salt to boil.  Turn off the heat and set aside.

TO FILL JARS:

Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cucumbers into the jar to the neck of the jar.  Squeeze the cucumbers into the jars TIGHT.  It works best if they are all fairly the same size.  Add a few tiny sprigs of dill at the top. 

Once the jars are loaded, pour the brine in the jar, leaving 1/2 " head space at top.  Add lids and rings to each jar, and tighten evenly.

Place jars into the canner with water just to the necks of the jars.  Bring water almost to a boil, then remove to a dish towl on the kitchen counter.  Cover with another dish towel let cool.  Check for seal indentions, label jars or lids.  Stor in a cool dark place. 

** When washing the cucumbers, seperate in piles of similar size.  This will be helpful when packing the jars and looks nicer too!

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