Dill Pickles an ole' reliable canning recipe. Once you master this the world is your canning oyster!
I adapted the Ball Blue Book pickle recipe for this one.
The changes I made will be in italics
This recipe will yield app. 8 quart jars of pickles
8 pounds of 4 to 6 inch cucumbers cut length wise into halves
1/4 cup of sugar
1/2 cup of canning salt or Kosher Salt
1 quart of vinegar
1 quart of water
3 tablespoons of pickling spices
Fresh green or dry dill (2 head per jar)
I cover my pickles with Kosher salt and ice cubes for 1 hour prior to the chop and stuffing in the jars. I do this right before I start to get everything ready. First cut the end's of the cucumbers they can harbor bacteria. By the time I am done getting things ready the cucumbers are rinsed and ready to get packed.
I also cook my spices directly into the brine and add it to the jars. The recipe calls out for you to bag your spices. Another personal preference.
This recipe is more than likely the easiest one to start canning with.
Start by rinsing your cucumber and draining them.
Combine your sugar, salt,vinegar and water in a large stainless steel pot. Tie spices in a spice bag and add spice bag to the pot and simmer for 15 minutes. While your brine is simmering cut your cucumbers
Pack your cucumber's into the hot jars, leaving a 1/4 inch of head space and add a sprig of dill per jar.
Ladle hot liquid into jars leaving the 1/4 inch head space.
Remove air bubble. Wipe the rim's of all your jar's.
Adjust two piece caps.
Process pints and quarts for 15 minutes in a hot water bath.
The longer they sit the richer the taste. Let them sit for at least 2 weeks . You will be happy you did!
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.