Best Homemade Dill Pickle Recipe

Dill Pickle Recipe: Finally, I'm Getting the Crunch!

WEBMar 9, 2023 · Have your canner ready and half full of warm water, about 120 to 140 degrees F. Also have a kettle or other pot of hot water ready. …

Rating: 5/5(2)
1. Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
2. Wash cucumbers, slicing off the blossom ends.

Preview

See Also:

Show details

Favorite Kosher Dill Pickles Recipe Lana's Cooking

WEBJun 28, 2023 · Instructions. Prepare home canning jars and lids according to manufacturer’s directions. For each quart of pickles, bring 1 cup …

1. Prepare home canning jars and lids according to manufacturer's directions.
2. For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.
3. Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.
4. Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.

Preview

See Also:

Show details

Grandma's Dill Pickle Recipe • Lovely Greens

WEBAug 28, 2023 · Water Bath the Dill Pickles. Place a metal preserving rack or towel at the bottom of a deep preserving pan or large stock pot, and …

Rating: 5/5(6)
1. Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
2. Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
3. Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
4. Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.

Preview

See Also:

Show details