Custom Search
Sweet Dill Pickle Recipe
We like quart jars (because that's what we have) but you can use pint size if you want. We have noticed no difference in flavor using either size. Also you may use regular slicing cucumbers if pickling cukes are unavailable. If you are unfamiliar with canning procedures, you should read Pickling Techniques before beginning.
If you need more brine make a full batch. Do not alter the salt/vinegar proportions.
Ingredients:
* 8 pounds small pickling cucumbers (more or less)
* 1 cup vinegar
* 1 quart water
* 4 tablespoons salt
* 1/2 cup sugar
* 1 tablespoon mustard seeds, per jar
* 1 teaspoon crushed red pepper, per jar (optional)
* Dill weed (2 fresh sprigs or 1 teaspoon dried dill weed per jar)
Directions:
1. Combine vinegar, water, salt and sugar and bring to a boil while stirring.
2. In each sterilized jar, place 1 tablespoon mustard seed, 1 teaspoon crushed red pepper (optional) and 2 sprigs fresh dill weed (or 1 teaspoon dried dill if fresh unavailable).
3. Wash cucumbers and stuff each jar with cucumbers, leaving 2 inches head space.
4. Pour vinegar mix over cucumbers in jars to within 1 inch of rim. Seal the jars.
5. Process sealed jars in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.
Makes about 4 quarts (according to cucumber size and if you slice the cucumbers or pickle whole and if you pack the jars tight or loose).
Store in cool, dark place. Allow flavors to develop for 2 weeks before eating.
Custom Search