Dill Pickle
If you don't want those sweet pickles, then this is a good recipe—crispy and tart with just the right amount of flavor.
Servings: 9 Quart Jar
Equipment
- 1 Stock Pot
- Canning pot
- 9 Quart Jars
Ingredients
- 9 Quart Sanitized Mason Jar
- 11 cups Water
- 5 cups Vinegar 5% acidity
- 1 cup Pickling Salt
- 12 Lbs Pickling Cucumbers cut to desired style
Ingredients per Jar
- 2 Garlic Cloves per jar
- 1/4 Tsp Whole Peppercorn per jar
- 2 Tsp Dill seed Can substitute Caraway seed
- 1-2 Sprig Dill Weed per jar
- 1 Tsp Mustard Seed per jar
- 1/4 tsp Pickle Crisp per jar
- 1-4 Whole Hot peppers Optional per taste
- 1/4 tsp Turmeric per jar
Instructions
- In a large stockpot make your brine by bringing the water, vinegar, and salt to a boil: boil 10 min. I usually make extra and store it in the refrigerator to be ready for my fresh garden cucumbers. While water is coming to a boil heat sanitized mason jars. Pack the jars tightly with your cucumbers. Add remaining ingredients per jar.
- Carefully add the brine mixture to the jar leaving 1/2 inch of head space. Remove air bubbles with a bubbler or chopstick. Wipe rims of jars with vinegar and center a new seal cap. Screw on the ring fingertip tight, no need to involve your wrist.
- Place jars in a water bath with simmering water. Make sure water is 1 inch over the top of the jar. Boil for 15 minutes. remove jars and set them on a towel to cool for 24 hours. Allow to sit for 7-10 days for maximum flavor.