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Crunchy Dill Pickles

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 5 pounds pickling cucumbers
  
• 16 cloves garlic, peeled
  
• 1 large bunch of fresh dill
  
• 4 cups water
  
• 2¾ cups pickling vinegar (7% acidity)
  
• â…“ cup pickling salt
  






Instructions



1. Scrub the cucumbers well under cool running water. Line up eight 1-pint jars. Drop 2 cloves garlic and a few large dill fronds into each jar. For whole pickles, pack the cucumbers snugly into the jars, starting with the larger ones and filling in gaps with with smaller ones. (Cucumbers shrink a little during processing, so pack tightly.) For spears, cut into quarters lengthwise, then press back together before packing into jars to maintain crispness. For slices, slice lengthwise and hold together for packing into jars to maintain crispness.
   
   
2. Prepare the brine by combining the water, vinegar, and salt in a large saucepan. Set over high heat and bring to a light boil, stirring while the salt dissolves and the liquid turns from cloudy to clear.
   
   
3. Ladle the hot brine over the packed cucumbers, leaving a ½-inch headspace. Process in a boiling water bath canner for 10 minutes.
   
   Makes eight 1-pint jars
   
   






Final Comments


For the crunchiest pickles, start with cucumbers that are firm and crisp, not rubbery, and plan to pickle them the day you buy or pick them. Avoid over-processing the jars. Have your canner at a rapid boil before lowering your jars into the water, and start timing as soon as the water returns to a boil. Experiment with adding some pickling spices to each jar such as dill seed, whole coriander seed, whole allspice or peppercorns. For best flavor, wait 3 to 4 weeks before opening.