Crisp Dill Pickles

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Crisp Dill Pickles
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Makes: 20 servings adjust
"This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills."

Directions
 

Step 1

If you have never canned before, please see this tutorial before beginning. Canning is easy, but requires precision to avoid spoilage. http://www.pickyourown.org/makingpickles.htm
 

Step 2

Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

Ingredients

  • 4 cups White Vinegar, 5%
  • 12 cups Water
  • 2⁄3 cup Pickling Salt

Step 3

In a large enameled or non-metal pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

Ingredients

  • 16 cloves Garlic, peeled and halved
  • 8 sprigs Fresh Dill
  • 8 heads Fresh Dill
  • 8 pounds Pickling Cucumber (Gherkin), 3-4" long

Step 4

Cut 1/8" to 1/4" off the end of each cucumber, quarter lengthwise for spears. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. You can add half of a jalepeno for a bit of a kick. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
 

Step 5

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes. Start the timer when the water has returned to a boil. At the end of the time, remove jars and set to cool, undisturbed, for 12-24 hours.
 

Step 6

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
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