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Best Dill Pickles

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"These pickles are crisp and spicy. Laura says her secret is to place a clean dry grape leaf in each jar, which helps keep the pickles crisp. For the best flavor and texture, store the jars in a cool, dark, dry location for 3 to 6 months before opening. These pickles are wonderful chopped and added to potato salad."

List of Ingredients

â—¦ Enough pickling cucumbers to fill 7 quart jars (fifty-five to sixty-five 3- to 4-inch cucumbers)
â—¦ 9 cups water
â—¦ 6 cups white vinegar
â—¦ ½ cup canning or pickling salt
â—¦ 3 tablespoons mustard seeds
â—¦ 7 heads fresh dill
â—¦ 7 medium to large cloves garlic, peeled
â—¦ 7 small red chile peppers (optional)
â—¦ 7 freshly picked grape leaves (optional)


Recipe

Using a soft scrub brush, gently scrub the cucumbers, then rinse well and dry. Cut a â…›-inch slice from the blossom end of each cucumber. Set aside.

In an 8-quart stainless steel stockpot, combine the water, vinegar, salt, and mustard seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the salt is dissolved, then reduce the heat, cover, and keep hot.

Pack the cucumbers into hot quart jars, leaving ½ inch headspace. To each jar, add one large head of dill, one clove garlic, one chile pepper, if using, and one grape leaf, if using.

Ladle the hot pickling liquid into the jars, covering the tops of the cucumbers and maintaining the ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process pint and quart jars in a water bath canner for 20 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.


Makes seven 1-quart jars