Dill Pickles

Last weekend I made and canned Dill Pickles for the first time.  I don’t know why I didn’t do it last summer, it’s pretty easy and I’d love to have enough canned pickles for the whole winter and not have to buy them.

I picked up the pickling cucumbers from a local farm at the Farmer’s Market, made up the pickling spice mixtures, made up the brine, and although the recipe from my Williams-Sonoma Art of Preserving book said to slice them into 1/2″ slices, I wanted long pickles so I quartered them lengthwise.



I ended up getting five jars, which I was pretty disappointed by since I had several jars ready for canning and 7 lbs of pickling cucumbers sliced, but ended up running out of brine, and out of white vinegar to make more brine.  I think the recipe has a shortcoming in how much brine it calls for having boiling and ready, but it could be from the way I cut my pickles.

Anyway, now we have to wait two weeks to let them set and develop flavor, so I’m anxious to pop open a jar and try them… and can more pickles.  =)

::Dill Pickles::
(adapted from The Art of Preserving, adjusted to my liking for 8-9 pint jars)

5 lb pickling cucumbers, each about 1 1/2″ thick, quartered lenthwise

6 c. distilled white vinegar (5% acidity)
4 T kosher salt
6 c. water

6-9 dill heads
16 cloves garlic
40 peppercorns
10 T. pickling spice

::Pickling Spice::
2 dried bay leaves, crushed
3 T mustard seeds
2 T coriander seeds
1 t whole allspice
1 T mixed peppercorns
1 T dill seeds
1 t red pepper flakes
Combine and store in an airtight container for up to one year.

Quarter cucumbers lengthwise and set aside.

In each of the 8-9 sterilized and hot pint jars, fill with 1 dill head, 1 T pickling spice, 2 garlic cloves, and 5 peppercorns.  Heat up vinegar and salt in a nonreactive saucepan/dutch oven and add the water.  Bring the brine to a boil, and keep at a boil, until ladling into the jars.  Fill the jars with the cucumber slices as tightly as possible, filling to within 3/4″ of the rims.  Ladle the boiling hot brine into the jars, to 1/2″ of headspace.  Remove air bubbles, wipe the rims, and seal tightly with the lids.

Place the hot jars (work quickly so your jars are still hot) into the boiling water bath and process for 11-12 minutes (for 4-5k’ elevation).  Set aside jars for two weeks to allow flavors to develop.  Store in a cool, dark place and enjoy within a year.

Advertisements

2 responses to “Dill Pickles

  1. MMM Mmmmm… Love me some pickles! anyways they come.
    I actually just tried my hand at pickling for the first time this year as well.
    It’s such an easy and inexpensive thing to get into. Especially when your garden overflows like ours did this year and you have to get creative with your produce. We didn’t pickle cucumber though, just okra and tomatoes. Your recipe and processing instructions seem very similar to the recipe I found in my grandmother’s old stash, the only difference being in the processing time for altitude and also we added in some sliced peppers to add a bit of heat to our treats. I think I may try out pickling cucumbers next year and maybe even try doing some pickled peaches… Okay I gotta get outta here, I’m drooling just looking at these. They look so tasty. Enjoy em!

    • Hey, thanks! It’s fun finding creative ways to preserve your garden produce so it can be enjoyed into the winter months. I like pickled stuff, my favorite so far is Dilly Beans! They didn’t last long, already gone! My cousin did some Pickled Cherries, they were surprisingly good! What I’ve learned so far with making pickles and pickled beets is that it’s tricky getting the right pickling spice mixture and deciding how much to do. From now on I’m going to use less, as my pickles and pickled beets are a bit too strong. Good, but strong. 🙂

Leave a Comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s