I have made 21 quarts of dill pickles – six pints of bread and butter. All in three days. I’ve washed cukes, I’ve rinsed cukes, I’ve cut cukes – well, my mandolin did help me there. I’m not sure if I’m human anymore. Ima pickling machine.
My contacts are dried out, I have blurry vision – my back is hurting…..
Recipes and more pix … to be continued.
CONTINUED!!!!!!! ARE YOU READY FOR SOME PICKLES?
ALWAYS – Wash and sterilize your jars.
You can do this in one of three different methods. (Sterilize the jars, that is)
#1 – use your dishwasher to sterilize
– since I don’t have a dishwasher I have to use the following methods.
# 2 -boiling water method – boil jars for 10 to 15 minutes
# 3 (which is my new found favorite method) wash jars and dry thoroughly. Heat oven to 225 degrees – put jars onto a sheet pan and place in preheated oven for 15 minutes. Turn oven off and leave jars in oven until needed.
Now for the …
DILL PICKLE RECIPE
For a canner full, which is 7 quarts you will need about 5 to 6 pounds of pickling cucumbers.
Wash your cukes and place in cold water – add a few ice cubes. You want your cucumbers to be COLD. As this makes for a crisper pickle.
I don’t have a picture…but slice off the blossom end of the cucumber. VERY IMPORTANT! as the blossom end contains enzymes that will soften the end product and even spoil the whole batch. So… slice that end off.
If you’re pickling whole cukes – insert a toothpick into the end of the cucumber to make a hole; remove and repeat for each whole cuke you are pickling. This is just to help the brine to get inside.
Heat brine – throw in some dill. Bring to a boil.
Now that you’re jars are sterilized – it’s time to fill them.
In each jar: put 1 tsp. canning salt, fresh dill, couple pinches of mustard seed and dill seed. Dill Seed is optional. I had it in my cabinet… so, I put it in each jar. Fresh Dill is the key here. Nothing flavors cukes like fresh dill – it’s a must for homemade Dill Pickles.
Next… fill your jars with the precious cukes!
Pour brine in the jars. Stick a straight spatula in the jars to remove air bubbles. Do this with all your jars. Danger could be hiding in those air bubbles – can you believe that? Don’t worry…we’ll kill the microscopic beasts momentarily. ERRR!
Next step… wipe off the rims. Place hot lids and rings on jars.
Place jars in hot water bath and process for 10 to 15 minutes. Remove jars from water bath – lids will seal while cooling.
The hard part … WAIT for at least TWO weeks for pickles to cure.
A crisp dill pickle two weeks later.
The bottom of the jar. A sad situation. I’m so glad that I have…
more PICKLES. My homemade stockpile.
As you can tell…. I add a little bit of this and whole lot of Dill.
My vinegar to water ratio is half and half. If you use 1 quart vinegar use 1 quart water. Add 1 tsp. canning salt per quart jar, a pinch of mustard seed and a pinch of dill seed per jar. Add copious amounts of fresh dill – that’s a must!
Two weeks later – you’ll have dill pickles to last you into Fall, okay, maybe late Summer.