Crunchy Dill Cucumber Pickles | “Best Tasting” Homemade Pickle | UPDATED 2022 RECIPE BELOW
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Our canning process meets modern recommended methods. Check out this website, for more information.
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. Looks good, smells good, is good. We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
UPDATED RECIPE as of 2022
Crunchy Dill Cucumber Pickles | Best Tasting Homemade Pickle
Yield: about 9 quarts
8-10 lbs. of cucumber spears or rounds that have soaked in a strong cold saltwater brine for several hours or overnight. Drain the salt water from the cucumbers & set them aside.
*You can omit the saltwater soak if desired. Just be sure to use freshly picked cucumbers and pickle crisp/calcium chloride if not soaking.
*To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.
Pickling Mixture:
2 qt. water
2 qt. white vinegar
1 c. coarse kosher salt or pickling salt (non-iodized)
1 T. turmeric
Stir together in a large pot until the salt is dissolved. You may heat the brine if desired.
Let the pickling mixture cool down (if heated) while you pack the cucumbers in the jars.
Add to each jar:
1/2 t. dried dill weed (can use fresh)
1 t. minced garlic
whole peppercorns to taste (I added about 6 to each jar) (optional)
1/4 - 1/2 t. pickle crisp/calcium chloride (1/4 t. for pints, 1/2 t. for quarts)
Add pickling mixture to each jar, leaving about 1-inch to 1/2-inch headspace.
Wipe the rims of jars using a damp paper towel or washcloth.
Apply lids & rings, fingertip tight.
Place jars in a water bath canner with 1-2 inches of water over the jars. Bring to a rolling boil for 10 minutes (for elevation less than 1,000 feet) or per your elevation canning guidelines.
Remove jars from the canner using a jar lifter & place them on a towel to cool.
Once cooled, sealed, and labeled, place in your pantry or designated food storage area.
#homesteading #pickles #canning
How To Make Dill Pickles - Spicy Pickle Recipe
How To Make Dill Pickles - Spicy Pickle Recipe
If you like pickles, there is no reason to buy them from the grocery store. All that you need is 10 minutes and 3 to 7 days to make the best dill pickles you've ever tasted.
The best thing about making homemade pickles is that you can tailor them to suit your tastes, making them sweet or sour, and adding as much or as little flavoring as you wish. The trick with pickling is to create an environment that is not hospitable to the bad bacteria while preserving the integrity of the vegetables. The 1:1 ratio of vinegar to water keeps vegetables crisp in the fridge, but is also acidic enough that they can be canned safely if you choose to.
The ingredients I used for these spicy dill pickles are:
3 large pickles
2 Tbsp. pickling spice
5 garlic cloves sliced
3 Tbsp. Kosher salt
4 Tbsp. sugar
Dill (fresh or dried to taste) I used about 6 sprigs
1 1/4 cup vinegar
Boiling water to cover
3 Ghost chili peppers (any hot pepper will work) optional
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How to Can Spicy Dill Pickles
I grew up with pickles, pickles, and yet more pickles! If you happened to see my article in August's @bhgmagazine, you know my love for pickles has been passed down throughout my family. This spicy garlic and dill variety is so super simple!
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Ingredients:
- 11 lbs cucumbers
- 3 cups apple cider vinegar
- 1 cup white vinegar
- 4 cups water
- 3 tbsp honey
- 2 tbsp canning salt
- 5 tsp dill seed, separated
- 10 cloves garlic, peeled and smashed
- 10 hot peppers (or 1/2 tsp red pepper flakes per jar)
Supplies:
- 10 pint jars with lids and rings
Instructions:
- In a 6-quart saucepan, combine the two kinds of vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.
- To prepare the cucumbers, cut off 1/2-inch on each end and discard. Slice 1/4-inch slices and set aside in a bowl. If you aren’t using fresh cucumbers, soak the cucumbers in ice water for 2 hours.
- To each sterilized pint jar, add one hot pepper or red pepper flakes and one smashed garlic clove. Pack cucumbers in each jar, leaving 1/2-inch headspace. Add 1/2 tsp dill seed on top of cucumbers.
- Pour prepared brine over prepared cucumbers, leaving 1/2-inch headspace. Wipe the rim of the jar and place on the lids and rings according to package instructions.
- In a prepared water bath, process the jars for 10 minutes, adjusting for altitude according to the USDA canning guide.
- Remove from the water bath and cool jars on a rack for 12 hours.
- Store in a dark place and enjoy anytime after 2 weeks.
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Fresh-Pack Spicy Garlic Dill Pickles
It's the peak of the summer and that means it's canning time. #pickles #canning #diy
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How to Make the Best Dill Pickles (hot water bath method) *Recipe Update~see description box below*
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:
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:
Original recipe inspired by Natasha's Kitchen:
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#dill #pickles #canning
Sweet and Spicy Refrigerator Dill Pickles - 5 Minute Recipe
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The all inclusive pickle recipe. Once you master this process you can try it out with endless types of vegetables!
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