Last summer, I made this pickle recipe and throughout the winter, we have been enjoying them. By far, these have turned out the best over many others that I have tried. These have a strong dill flavor to them and if you process them correctly, they will come out crisp, just like what you get at the store.
Blue Ribbon Dill Pickles
Brine:
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt
Wash jars with hot, soapy water. Rinse and fill with hot water. Set aside. Fill canning kettle 1/2 full with hottest tap water. Set on burner over high heat and cover with lid. This will help raise the temperature of the water faster. Allow it to come to a boil.
In a medium saucepan, place lids and rings in the pan. Cover with water and bring to a simmer on the stove. In a large saucepan, bring water, vinegar and salt to a boil. Turn off the heat and set aside.
Filling the jars:
Working with one jar at a time, dump the water out of the jar. Place a layer of dill at the bottom of each jar, along with one clove of garlic. Then TIGHTLY load the cukes into the jars. Add a few tiny spriglets of dill on top of the cukes with another garlic clove. Pour bring over cukes, leaving 1/2″ head space. Cover with simmered lids and rings. Continue until all of the jars are filled.
By now, your large canning pot of water should be boiling. Using your jar rack if you have one, place jars into the canner with the water JUST to the neck. The water will probably stop boiling…that’s OK. Keep the heat on high (you may want to put the cover back on the pot) and as soon as you add the jars, immediately start counting for fifteen minutes (the water will probably just start to boil by the end of the 15 minutes). Immediately removed the jars from the water. Cover the jars with a dish towel and allow to cool. Check for a seal when cool.
These are best when you let them set for at least 6 weeks prior to using them. Enjoy!
- Cucumbers, enough to fill 7 quart jars
- Brine:
- 8½ cups water
- 2¼ cups white vinegar
- ½ cup pickling salt
- Wash jars with hot, soapy water. Rinse and fill with hot water. Set aside.
- Fill canning kettle ½ full with hottest tap water. Set on burner over high heat and cover with lid. This will help raise the temperature of the water faster. Allow it to come to a boil.
- In a medium saucepan, place lids and rings in the pan. Cover with water and bring to a simmer on the stove.
- In a large saucepan, bring water, vinegar and salt to a boil. Turn off the heat and set aside.
- Filling the jars:
- Working with one jar at a time, dump the water out of the jar. Place a layer of dill at the bottom of each jar, along with one clove of garlic. Then TIGHTLY load the cukes into the jars. Add a few tiny spriglets of dill on top of the cukes with another garlic clove. Pour bring over cukes, leaving ½″ head space. Cover with simmered lids and rings. Continue until all of the jars are filled.
- By now, your large canning pot of water should be boiling. Using your jar rack if you have one, place jars into the canner with the water JUST to the neck. The water will probably stop boiling…that’s OK. Keep the heat on high (you may want to put the cover back on the pot) and as soon as you add the jars, immediately start counting for fifteen minutes (the water will probably just start to boil by the end of the 15 minutes). Immediately removed the jars from the water. Cover the jars with a dish towel and allow to cool. Check for a seal when cool.
- These are best when you let them set for at least 6 weeks prior to using them. Enjoy!
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