Category: Canning, etc. -

Dill Pickles     

Ingredients:
6 lbs pickling cucumbers, whole with ends trimmed or sliced
3 onions, sliced
12 cloves of garlic, halved
1/2 cup mustard seeds
6 Tbsp dill weed
6 Tbsp dill seed
3 Tbsp black peppercorns
1 tsp crushed red pepper
6 cups white distilled vinegar
1/3 cup sugar
1/3 cup pickling or kosher salt
distilled or filtered water

Preparation:
Divide garlic, mustard seed, dill weed, dill seed, peppercorns, and crushed red pepper into the bottoms of 6 quart-sized jars. Pack cucumbers and onions tightly into jars.

In a medium pot, combine 8 cups water, sugar, and vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.

Place jars in a canner lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.

Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours.

Date added: 2016-08-07
Number of visits: 2614