I have canned and gardened for years, but I have never made pickles. I am looking for a foolproof recipe for dill pickles. Does any one have one that works for them?
By TJI from Northern CA
Boil all ingredients for five minutes. While this is boiling add to each canning jar:
To each prepared jar, add clean whole cucumbers or sliced cucumbers. Pour the boiled hot liquid into each jar. Wipe top rim of each jar and dry well. Firmly seal jar lids and place in warm water bath for 5-10 minutes. Remove from water and allow to seal on their own.
When jar lids pop; they are sealed (indention in lid). Pickles should be used two weeks after canning to allow fermenting process to be completed. Good luck. (07/21/2009)
Try the Mrs. Wages Kosher Dill Pickle mix. They sell it at Walmart or probably any grocery store. This is the best pickle mix there is. When you make it instead of using all the water the package calls for reduce it by 1 1/2 - 2 cups. Use the same amount of vinegar it calls for. Make sure you buy 5% vinegar. And don't worry about water bathing the pickles.
Make sure your lids and jars are clean. Put your lids in a pan covered with water and boil them while your pickle juice is boiling. Pack your jars as tight as you can get them with cucumbers, leave 1/2 inch of space at top. Pour the boiling pickle mix over the cucumbers, put a hot lid on and tighten it as tight as you can get it. If any don't seal after they cool, put them in the refrigerator. You can eat them 24 hours after you can them. They are best cold.
Also, if you like your pickles hot you can slice a hot pepper in the jar before you add the cucumbers. And you can also add garlic cloves you've peeled. The only problem you should have with this recipe is keeping enough pickles for everyone. After they eat these you will have a hard time keeping up canning these.
I made them this time haven't tried them yet. But I always use Mrs. Wages sweet pickles and it is easy, too. (07/22/2009)
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