Dill Pickles
For reference, the recipe calls for 4 qts cucumbers (32-36) 3-5”size. This will make 8 quart size of pickles. However, the grocery store sells them in 3L baskets (which is about 3 qts) so you may need to proportion this recipe accordingly. Since vinegar and pickling salt are cheap, and not having enough liquid is disasterous, I just made the whole thing and tossed the left overs. Also, the Soroptimist who sent me this recipe left a note that a carrot in each jar also adds a nice bit of colour.
- cucumbers, 3-5″ size
- fresh dill- 1 bunch per 4qts.
- 1-2 cloves of peeled garlic per jar
- 6 Tbsp pickling salt
- 2 cups white pickling vinegar
- 6 cups water
Hot Dills (optional): To add a little spice to these pickles you can add a small piece of hot red pepper to each jar.
Before you get started, thoroughly clean your jars and heat the lids/rings.
- Wash and soak cukes overnight in cold water.
- Place a clove of garlic and I head of dill in each jar. Fill with pickles (whole or sliced)
- Combine water, vinegar and salt and bring to a boil. Pour over packed jars leaving 1cm. head space.
- Remove air bubbles.Wipe jar rim. Seal. Process in boiling water canner for 10 min.
- Store in a cool, dark place for a least 6 weeks.
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