I’ve never canned pickles before, actually my first canning experience by myself was with the tomatoes last saturday, so I’m a complete newbie! straight away I looked up recipes on the food network to get good ideas for ingredients, and then USDA approved guidelines for the actual canning/bottling process. using all that information I’ve put together this recipe, and it is deelicious! if I do say so myself:)
to prep for the whole canning I did obvious things:
- added my cucumbers to a sink of cold water to soak for a few minutes.
- collected my ingredients and started my brine heating up.
- started my steamer heating up.
- got my bottles lids off and ready on a counter.
- gently scrubbed all the cucumbers, removed the ‘stems’, and divided them by size into two different bowls.
Now here is the recipe!
Crunchy, zesty and a real crowd-pleaser, to me this is a classic dill pickle. It can be eaten after a 24 hour waiting period, but will continue to become more flavorful with time.
Makes 7 quarts
Approx. 3 dozen medium-sized pickling cucumbers,
- 6 cups distilled white vinegar
- 6 cups water
- approx 3 tbsp dill seed
- 1 tsp yellow mustard seed
- lay the jar sideways and stack cucumbers atop one another till the jar is filled, with 1 inch free space on top.
- 2 peeled garlic cloves or 2 teaspoons chopped or minced garlic.
- a teaspoon of dill seed.
- large pinch (approx. 1 1/2 teaspoons) of dill weed.
- large pinch of sea salt
- 4-6 whole white peppercorns
Seal with sterilized lids according to manufacturer’s instructions.
Process in a boiling water bath for 10 minutes. no more, no less.
All ingredients to the pickle jar itself (before the brine) are optional: more or less as desired.
*Some canning guidelines state that it is unnecessary to sterilize the jars if they are going to be processed for 10 OR MORE minutes in a boiling water bath.
**If you’re using fresh dill weed, it is important to trim off the blossom end, as it contains enzymes that can make pickles undesirably soft.
let sit for at least 24 hours before consuming.