Welcome to the 6 Hearts on 6 Acres kitchen! Today we are canning up some of the very best, crunchy dill pickles using cucumbers from my zone 7a Missouri garden!
Your dill bolted too!! And you are using it! I was worried my dill was no longer usable when it bolted last week. P.S. I apparently thought I planted dill all over the place and kept thinking I had purchased chamomile, figured out that was true yesterday. What I thought was a dill plant ...is chamomile. lol
I've spent 2 years trying to make pickles from cucs in my garden, I've tried every method, I seem hopeless at this one. I think it's the canning, like the heat make em all shriveled and mushy. Tried everything, salt vinegar water ratios confusing, not sure why recipes seem all over the place. Just trying to get that french style pickle.
Make sure to use freshly picked cucumbers that are pretty small, cut off the blossom end, and ice bath immediately for 24 hours. These are the things that have helped me the most to get crunchy pickles!
Great video but I canned mine 10 minutes and pickles are mush , learned you just can’t cook cucumbers . Thur much research I’ve learned to make crispy crunchy refrigerated pickles that last for months . Which I end up sharing with kids and grandkids who eat a jar by themselves . Great tutorial tho
Fridge pickles are definitely crunchier, but I don't have room in my fridge to keep jars in. We have already opened a jar of these and they are delicious and crunchy!
