Saturday morning found me at the local farmers market stocking up on some fresh goodies! The corn will be for dinner while the cukes were all washed up and I made a batch into dill pickles.
Here are instructions to make your own dills while cucumbers are in season!
7 (wide-mouthed) qt. jars
cucumbers (you can slice or cut into spears)
optional: garlic cloves
8 c. water 2 1/4 c. white vinegar 1/2 c. salt 2 T. pickling spice
Do all this BEFORE filling the jars…
Wash the jars, lids and rings in hot-soapy water, rinse and fill with hot water and set aside. Fill your canning kettle 1/2 full with hot tap water; set on high heat on burner. In a medium saucepan add the brine ingredients and bring to a boil; turn off heat and set aside.
place a layer of dill at the bottom of each jar along with garlic (optional) and tightly load the cucumbers into the jar up to the NECKS and add more dill.
Once loaded you are ready to pour the brine into each jar (I poured the brine into a “spout-lipped” measuring cup to pour easier). Pour only up to the NECK of each jar. Tighten lids on and place the jars into the canning kettle. You want the water to come up to the NECK only.
Bring the water to ALMOST a boil (10-15minutes). Remove from water onto a towel on the kitchen counter and then cover all the jars with another towel. Allow to cool.
Check for the seal on the lids to be “indented”, that means they sealed properly. Store in a cool dark place (they will last up to 2 years this way).
Allow to cure for 2 months before trying them. After opening, store the opened jar in the fridge.
Let me know how yours turn out!