Tuesday, July 26, 2011

Bottled Dill Pickles

I found this recipe on All recipes and am excited to try our pickles in a couple of weeks! Its really important to make your pickles the same day that you pick your cucumbers so they are as crunchy as possible! This recipe says it does 7 pints but there was enough of the picking juice to probably do 9 pints if you have more cucumbers.

About 8-10 cucumbers
4 cups water
4 cups distilled white vinegar
3/4 cup white sugar
1/2 cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
Dill seeds
1 -2 bulbs of garlic

Place cucumbers in a large bowl and cover with ice cubes. Let them sit for at least 2 hours but no more than 8.

Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.


Add 1 clove of garlic into each jar along with 1 tsp dill seeds (or 1 dill head). Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top.

Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a clean wet rag to remove any food residue. Top with lids, and screw on rings.


Process in water bath for 20 minutes (that's for UT altitude) and wait at least 1 week before opening.

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