When I made dill pickles for the first time last year, I thought they were good initially, but over time I decided the vinegar was too strong and they needed more flavor. This year's cucumber patch did not disappoint so I changed the whole recipe and I'm much happier with the results. For storage, I included both refrigerated and canning methods. This makes 6 quarts, but this recipe can easily be cut in half if needed.
Ingredients:
3 cups of white vinegar with 5% acidity (4% is unsafe for canning and storing)
4 cups water
5 T pickling salt or Kosher salt (do not use table salt, it discolors your food and decreases quality)
1 T sugar
3-4 lb pickling cucumbers, sliced in 1/4" coins or 1" spears
12 garlic cloves (2 per jar)
1/2 tsp whole mustard seed per pint jar (1 tsp for quart jars)
5-8 whole peppercorns per pint or quart jar (depending if you like more spice, you can add less)
1/2 tsp dill seed per pint jar, 1 tsp per quart jar
1-2 fresh dill sprigs per pint or quart jar
1 bay leaf per jar (keeps pickles crispy)
Refrigerator Method:
1) Clean your jars, rims, lids and place on a dry towel. Jars should be warm before pouring hot brine so they don't crack
2) Bring water, vinegar, salt, sugar to a boil
3) Prepare cucumbers: wash cucumbers, slice off both ends then cut into spears or rounds
4) In each jar pack the garlic, mustard seed, peppercorns, dill seed, bay leaf, and fresh dill. Pack cucumbers in leaving 1/2" headspace. Cram in as many as you can!
5) Pour hot brine into jars. Allow to cool to room temperature uncovered
6) Cover with lid/rim and place into fridge. You can enjoy them the next day, but the flavor will get even better if you can wait a week. Consume within 3 months.
Water Bath Canning Method:
1) Fill canner with enough water to cover jars by 1-2 inches
2) Sanitize jars either in the dishwasher or by hand in hot, soapy water. Place in hot water canner until ready to use
3) Sanitize rims/lids by placing in boiling water several minutes
4) Boil brine as listed above
5) Wash/cut/prepare cucumbers into spears or rounds
6) Add dill, garlic, mustard seed, bay leaf, peppercorns, and cucumbers. Pour hot brine into jars, leave 1/2" headspace
7) Wipe jar rims/edge with clean, damp cloth. Add lid and rim and tighten until secure but not too tight
8) Add to canner and boil (10 minutes for pints, 15 minutes for quarts). Start timer when water starts boiling. Turn off heat and allow to sit 5 minutes before removing and placing onto a clean towel on counter.
9) Allow jars to sit 24 hours, check for seal by pressing in middle of jar. It should not give/move. Sealed jars are good 1 year, unsealed should be placed in the fridge and used within 3 months
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