Dill pickle spices for canning recipes - Food preservation
Author: Carl Hebert
Knowing how to make pickles is a skill every home-gardener or homesteader should have. This dill pickles recipe canning tutorial makes the most delicious homemade dill pickle ever!
Grandma's Secret Dill Pickle Recipe for Canning
This dill pickles recipe canning tutorial makes the most delicious homemade dill pickle ever! Even beginners will love this dill pickles canning tutorial!
Provided by: Michelle
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 9
Provided by: Michelle
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 1 Peck cucumbers, straight, skinny, and small, cut off the very tip of the blossom end. (about 10 - 14 pounds of cucumbers)
- 3 pints apple cider vinegar
- 1 1/4 cups pickling salt
- 4 1/2 quarts water (18 cups)
- Fresh dill (one spring + a few fronds per jar)
- grape leaves (1 per jar)
- 7 large cloves of garlic (1 clove per jar)
- Alum ( 1/2 tsp per jar)
- Hot peppers (1/2 - 1 per jar)
Nutrition:
- Calories: 300 calories
- Carbohydrate: 12 grams carbohydrates
- Serving Size: 1 serving
- Sodium: 138465 milligrams sodium
- Sugar: 5 grams sugar
- Prepare water bath canner and bring water to a boil.
- Sterile quart size canning jars. (I wash mine in dishwasher or boil them in the canner).
- Heat up lids and rings.
- Combine water, salt, vinegar in a large pot and bring to a boil.
- Wash cucumbers and cut off any bad spots.
- Pack cucumbers extremely tightly into canning jars. Wide mouth jars are easier to pack.
- Add hot pepper, alum, dill, garlic to the jars.
- Ladle pickling solution into jars leaving 1/4 inch head space.
- Wipe off mouth of jars.
- Tighten lids on jars.
- Place jars in waterbath canner and boil for 10 minutes.
- Remove jars from canner.
- Let sit to cool for 24 hours.
- Store pickles for 3 weeks before eating.
- Enjoy!
Tags:
Crunchy Pickle Recipe (Canned Pickles)
Knowing how to make pickles is a skill every home-gardener or homesteader should have. Come learn my favorite method for getting the best, crunchiest pickles every time!
Provided by: Carolyn Thomas
Total time: 780 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Provided by: Carolyn Thomas
Total time: 780 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 8 lbs cucumbers (prepared ahead of time)
- 8 cups water (filtered or distilled)
- 6 cups vinegar (5% and pasteurized)
- 1/4 cup sugar
- 1/2 cup salt
- 1 tbsp pickling spices
- 8 cloves garlic
- 8 tsp mustard seed
- 8 tsp dill seed (or a couple sprigs fresh dill per jar)
Nutrition:
- Calories: 164 kcal
- Carbohydrate: 28 g
- Protein: 8 g
- Fat: 3 g
- Saturated Fat: 1 g
- Sodium: 25 mg
- Fiber: 9 g
- Sugar: 16 g
- Serving Size: 1 serving
- Pickling Brine
- Into a large stockpot add 8 cups water (filtered or distilled), 6 cups of 5% vinegar (pasteurized, not raw, I used white distilled vinegar), 1/4 cup sugar, 1/2 cup salt, and 1 Tbs pickling spices (you can make your own or buy premade pickling spices).
- Bring the brine up to a boil on the stovetop.
- Prepare Canning Jars
- While your brine is heating, prepare your canning jars by washing them in hot soapy water and rinsing them well, then place them, still warm, onto a kitchen towel on the counter.
- Prepare Canner
- Meanwhile, get your canning pot ready and the water heating up to 140 degrees F.
- Fill Jars
- Into your canning jars add 1 clove of garlic, 1 teaspoon of mustard seed, 1 teaspoon of dill seed (or a couple of sprigs of fresh dill in each jar).
- Next, slice your cucumbers into spears (or leave them whole, or slice them into coins) and pack your jars as full as possible.
- Once your brine has come up to a boil, remove it from the heat and immediately fill your jars with brine leaving 1/2 inch headspace.
- Using a bubble remover, slide it down around the edges of the jar to allow any bubbles to escape. Adjust headspace by adding more brine, if needed.
- Add your two-part canning lids and tighten to fingertip tight.
- Canning Instructions
- Transfer your jars to your water bath or electric canner and adjust the water level, if needed, so the jars are covered with 1-2 inches of water.
- Using your thermometer, bring the water temperature up to 180 degrees F. Once your water is up to temperature, set your timer and keep the water temperature between 180-185 degrees for a full 30 minutes.
- If you’re using a stovetop this can be a bit tricky, and if the temperature drops below 180 degrees you need to start your time all over again. This is why I really prefer using my electric canner for this method.
- Once 30 minutes have passed, carefully remove the jars from the canner using a jar lifter and set them on a towel-lined counter. Let your jars sit for a full 12 hours (or overnight) before checking the seals, labeling the jars, and moving them to the pantry.
The Best Dill Pickles!!
These Best Dill Pickles are a little spicy and oh so good!
Provided by: Pam Greer
Total time: 50 minutes
Cook time: 15 minutes
Prep time: 35 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 8
Provided by: Pam Greer
Total time: 50 minutes
Cook time: 15 minutes
Prep time: 35 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 4 lb pickling cucumbers
- 4 cups water
- 3 cups vinegar
- 12 head fresh dill (plus leaves)
- 8 cloves garlic (peeled (optional))
- 8 small hot chili peppers (optional)
- 1/4 cup pickling salt
- 4 tsp mixed pickling spice
Nutrition:
- Calories: 22 kcal
- Carbohydrate: 2 g
- Sodium: 1578 mg
- Sugar: 1 g
- Serving Size: 1 serving
- Scrub the cucumbers thoroughly and cut a 1/4 inch slice off the blossom end.
- Prepare the preserving jars. (Use your canning book instructions).
- Combine the water and vinegar in a saucepan. Bring to a boil, reduce heat, and keep at a simmer.
- Working one jar at a time. Place 3 dill heads and some leaves, 2 garlic cloves, 2 hot peppers, 1 tablespoon salt and 1 teaspoon pickling spice in the jar. Pack the cucumbers in the jar, wedging them in (so none will float to the top), leaving 1 inch head space. Pour in the hot vinegar solution, leaving 1/2 inch headspace. Release any air bubbles, and refill leaving 1/4 inch headspace. Wipe the rims clean and seal with band and rim according to canning instructions. Repeat with remaining jars. Process the jars in a boiling water bath for 15 minutes.
- Makes 4 1-quart jars.
