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Prep Time: Cook Time: Total Time:
Dill Pickle Recipe
Ingredients:
8 cups water
1/2 cup pickling salt (coarse)
1 gallon pickling cucumbers 2-3" in length
6 garlic cloves
6 fresh dill heads or sprigs
2 tablespoons pickling spice
2 small hot peppers (fresh or dried)
1 cup white pickling vinegar
Instructions:
Prepare The Cucumbers: Scrub and drain cucumbers removing blossom end (the end contain enzymes which can cause rot).
Prepare The Solution: Place water, vinegar and salt into crock, stirring to dissolve salt. Add remaining ingredients. Place a weighted plate in the solution to keep cucumbers immersed. Cover crock with a tight fitting plastic bag or plastic wrap.
Waiting: Keep the crock in an area where the temperature is about 68 degrees F. Check the contents daily and remove any floating scum. Do this for 7 days.
Then Can: Strain spices out of the brine and boil brine for 5 minutes. Immerse glass mason jars in boiling water for 10 minutes. If using self-sealing lids boil these as well for 5 minutes.
Into hot (now sterilized) jars distribute fresh spices and the cucumbers from the crock. Pour in the hot brine to within 1/2" of jar top.
Wipe jar rim before securing lids.
Process jars in a hot water bath for 5 minutes.
Dill Pickle Shelf Life
Store jars in a cool, dark place and let set for 1 week before opening. Consume within 12 months.
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Dill Pickles
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Category: Recipes
Prep Time: Cook Time: Total Time:
Dill Pickle Recipe
Ingredients:
8 cups water
1/2 cup pickling salt (coarse)
1 gallon pickling cucumbers 2-3" in length
6 garlic cloves
6 fresh dill heads or sprigs
2 tablespoons pickling spice
2 small hot peppers (fresh or dried)
1 cup white pickling vinegar
Instructions:
Prepare The Cucumbers: Scrub and drain cucumbers removing blossom end (the end contain enzymes which can cause rot).
Prepare The Solution: Place water, vinegar and salt into crock, stirring to dissolve salt. Add remaining ingredients. Place a weighted plate in the solution to keep cucumbers immersed. Cover crock with a tight fitting plastic bag or plastic wrap.
Waiting: Keep the crock in an area where the temperature is about 68 degrees F. Check the contents daily and remove any floating scum. Do this for 7 days.
Then Can: Strain spices out of the brine and boil brine for 5 minutes. Immerse glass mason jars in boiling water for 10 minutes. If using self-sealing lids boil these as well for 5 minutes.
Into hot (now sterilized) jars distribute fresh spices and the cucumbers from the crock. Pour in the hot brine to within 1/2" of jar top.
Wipe jar rim before securing lids.
Process jars in a hot water bath for 5 minutes.
Dill Pickle Shelf Life
Store jars in a cool, dark place and let set for 1 week before opening. Consume within 12 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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Sweet Dill Pickles
by madrose76
From Enid Shippy: Use cucumbers about the size of a half-dollar in circumference. Wash well. Pack in crock in layers with dill, green pepper, and grape leaves. Make a brine of: 1 c. vinegar 1 c.
by madrose76
From Enid Shippy: Use cucumbers about the size of a half-dollar in circumference. Wash well. Pack in crock in layers with dill, green pepper, and grape leaves. Make a brine of: 1 c. vinegar 1 c.
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by marmar3854
Garlic Dill Pickles Makes approximately 8 pints (total yield varies depending on size of cucumbers) 2 overflowing quarts of pickling cucumbers, sliced into fat coins* 4 cups apple cider vinegar
Basic Dill Pickles
by marmar3854
Basic Dill Pickles 4 lbs. Small Cucumbers 4 quarts Water 1 quart Vinegar Dill Weed Garlic Cloves Alum 1 cup Salt Let water, vinegar and salt come to a boil, then set aside
by marmar3854
Basic Dill Pickles 4 lbs. Small Cucumbers 4 quarts Water 1 quart Vinegar Dill Weed Garlic Cloves Alum 1 cup Salt Let water, vinegar and salt come to a boil, then set aside
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