Simple Summer Canned Dill Pickles
Pickles are some of the easiest items to can if you are looking for a place to start. Organic, natural pickles are also hard to find at the grocery store and not to mention very pricey. The recipe for these pickles comes from a family friend and there are many of us from my mom to other friends that use this recipe every summer. I hope you give them a try and are impressed with the results in a few weeks.
Simple Summer Canned Pickles
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 1/2 basket of organic pickling cucumbers, roughly 5-8 pounds
- 1 head of fresh dill per jar
- 5 teaspoons of crushed red pepper flakes
- 10 cloves garlic, whole
- 2 quarts water
- 2 pints white vinegar
- 1 cup kosher salt
Directions:
Clean and sterilize 10 pint jars or 5 quart jars. Cover lids and bands with water and bring to a boil until ready to use. Clean and dry cucumbers, leave whole, slice into spears, or make slices (chips), whatever you choose. Pack warm jars with cucumbers, one head of garlic, 1/2 teaspoon red pepper flakes and one head of dill. Meanwhile, bring the brine to a boil (water, vinegar and salt). Add hot brine to the jars and leave approximately 1/4 inch space from the top of the jar. Wipe lid and band dry, place on top of the jar, then place into hot water boiler. Repeat with remaining jars until complete. Submerge jars into the hot water leaving at least an inch of water above the lids. Cover and boil for 10 minutes. Remove from water and let cool on a wood cutting board or a towel until lids are set. Allow six weeks to dill, then enjoy! Pickles will keep for at least 12 months.
This Post will be linked at:
- Cooking Thursday at Diary of a Stay at Home Mom
- Full Plate Thursday at Miz Helen’s Country Cottage
- Recipe Swap Thursday at Prairie Story
- It’s a Keeper Thursday at It’s a Keeper
Hi, I made bread and butter pickles and dill the dill were way too salty but the others were fine, what could cause that? I brined them and rinsed them, and I used fresh from my garden pickling cukes, so what do you think?
Was this using my recipe? If not I would guess that your brine ratio may have been off.
No, but you are probably right I’ll try this recipe and have some more dill pickles thanks.
What’s the difference between cucumbers and pickling cucumbers?
Pickling cucumbers typically have thinner skins than salad cucumbers, allowing for brine to better penetrate the skin and flavor the meat. Cucumbers intended for pickling are short and squat, whereas slicing cucumbers tend to be long and lean. Pickling cucumbers usually have “warts,” the little bumps on the skin that are the trademark of the classic dill pickle; salad cucumbers usually have much smoother skins. Good pickling varieties will also have fewer seeds than salad cucumbers, unless they have been left too long to ripen.
I tried canning pickles but they always turn out limp and not crisp. what do you think the problem might be?
Alice I always ask where I buy them how soon they were picked. If they were picked more than a few days before they can be not as crispy. I try to can within a day of picking. I’ve also heard adding a grape leaf to the jar can help.