This recipe for canned dill pickles is really easy and delicious with simple steps to fill your winter food pantry! Also, tips on how to preserve them the hot water bath method and how to keep the pickles crunchy too!
**Update to Brine Recipe**...The original recipe called for 8 cups of water, to 6 cups of 5 % acetic acid distilled white vinegar. As per newer canning safety guidelines, the ratio of vinegar to water should be 1:1.
Below is a link, explaining the guidelines:
www.healthycan...
Recipe that I used: (Updated Recipe as per Newer Canning Guidelines)
Brine:
8 cups water (use bottled water if you have chlorinated water)
8 cups white vinegar (at least 5% acetic acid)...You may try a combination of half apple cider vinegar and half distilled vinegar as long as both vinegars are 5% acetic acid...the apple cider vinegar is a little more mellow than the distilled but will result in a darker brine.
1/3 cup pickling salt
1/3 cup, plus 1 & 1/2 tbsp's of granulated sugar ( you can adjust sugar to your taste...the sugar helps cut down the sourness from the vinegar.)
To each quart jar add:
1 tsp mustard seeds
1 tsp black peppercorns
2 garlic cloves (3 if they are small)
2 heads plus a few ferns of fresh dill
1 grape leaf (Optional)..they contain tannins which help keep pickles crunchy
1/4 tsp red pepper flakes (optional)
Approx. 6 lbs. of pickling cucumbers, washed and prepared.
Pack jars with the above ingredients, bring brine to a boil, fill jars up to a 1/2 inch headspace, removing air bubbles then readjusting brine level. Wipe rim of jar with clean cloth, put on lids finger tight and then process for 15 minutes in a hot water bath canner (10 minutes for pints). Remove jars from canner once time is up and place on a tea towel on counter and leave for 24 hours before storing in pantry.
Makes 6 or 7 quart jars.
Follow directions for processing times depending on your altitude:
uwyoextension....
Original recipe inspired by Natasha's Kitchen: natashaskitche...
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#dill #pickles #canning
3 окт 2024
