Canned Dill Pickles
Measurements are for 1 quart. Multiply as desired.
1-1 1/2 pounds of pickling cucumbers
2 Tbsp pickling salt
1 cup vinegar
1 cup water
1 tsp pickling spice
6 peppercorns
1 Tbsp dill weed
1/4 tsp Pickle Crisp
half a clove of garlic (optional)
Sterilize jars and keep hot.
Wash cucumbers, cut into slices or wedges as desired.
Combine salt, water and vinegar. Bring to a boil. Dissolve the salt, then turn reduce heat. Keep warm.
Pack cucumbers into jars. Add spices, including Pickle Crisp. Ladle hot liquid into jars to 1/2" headspace. Arrange cukes until they are all under the brine.
Clean jar rims, sterilize lids and rings, and process in a boiling water bath for 15 minutes. Cure for 3 weeks to 3 months before eating.
This recipe is adapted from the refrigerator pickle recipe we like so much. This makes 8 quarts.
Claussen Kosher Dill Pickle Clone ~ Canned Recipe
1 gallon pickling cucumbers
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill or 8 Tbsp dill weed
1 1/2 quarts water
2 cups apple cider vinegar
1/2 cup canning salt
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill or 8 Tbsp dill weed
1 1/2 quarts water
2 cups apple cider vinegar
1/2 cup canning salt
- Slice cucumbers lengthwise into quarters, or slice into rounds, and add to sterilized jars along with the dill.
- Boil liquids and seasonings to dissolve the salt. Pour over pickles to 1/2" headspace. Properly prepare lids and rings. Process in a boiling water bath for 15 minutes.
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