With the pickling cucumbers coming on soon (are you on the picking list??), I thought I’d share my favorite dill pickle recipe. It’s not a recipe I came up with – it’s from Allrecipes.com, but it’s delicious! We made pickles from this recipe last year. You have to let them sit for 8 weeks before you get to eat them, but they are worth the wait!
We followed the recipe author’s tip of “soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills.” The pickles came out crunchy and wonderfully dilly!
- 8 pounds 3 to 4 inch long pickling cucumbers
- 4 cups white vinegar
- 12 cups water
- 2/3 cup pickling salt
- 16 cloves garlic, peeled and halved
- 8 sprigs fresh dill weed
- 8 heads fresh dill weed
- Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
- In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.
- Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
- Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
Just as a reminder, don’t forget to add 5-10 minutes processing time to adjust for altitude. Also, last year we were short on heads of fresh dill weed. We found that substituting 1½ teaspoons dill seed for each head of dill worked well.
posted by Anisa @ The Schell Urban Homestead
photo by working member, Brandon Gray