Sunday, July 6, 2014


I spent part of my holiday weekend canning.  This weekend it was dill pickles.  I had a good bunch of dill in the garden and decided to put it to good use.  In fact I'll have to make another batch to use it all up!

The basic recipe for 4 quarts is approx:
2 quarts water
2 quarts white vinegar and
1/2 cup of salt.
Bring to a boil.

In sterilized quart mason jars place a sprig or 2 worth of dill leaves in the bottom of each jar.  Add cucumber (in favorite shape) or whole if mini pickling cucumbers.  To help prevent softening soaking whole cucumbers overnight in ice water may help. 
Add any additional flavors here.  Whole garlic cloves, mustard seed, chili flakes, chilis, and peppercorns are all favorite addins around here.

Pour brine in jars, top with a couple more dill leaves and place 2 part lids.  Then process in water bath canner for 10-15 minutes. 

Cool till sealed and tighten the lids.  Cool another few hours before storing in cool dry place.  Give them approximately 2 hours before opening to allow flavors to fully incorporate.

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