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Monday, October 10, 2011

Canning Dill Pickles With Aunt Carol’s Brine


Carol from Montgomery, AL kindly offered her brine (pickling solution) 
to can our pickles.  
What is better than eating dill pickles? Eating your own dill pickles! And they are so easy to make. And just so you know, once we completed our canning, we had to wait three weeks to taste before we posted this recipe (just to make sure they tasted as good as they looked).

Not to brag or anything, but our five related-but-unbiased taste testers  gave us big "thumbs up."  So here is the rest of the story...





The Players!
Wash and dry cucumbers.  Trim ends.  You can pickle whole, 
quartered or sliced cucumbers, what ever suits your fancy.  
Prepare your jars, sterilize all jars, lids and rims. (You can boil the jars, lids and rims for 10 minutes or santize the jars in your dishwasher and heat dry...then boil the lids and rims).
We kept our lids and rims in hot boiling water while packing the jars. Add one clove cut in half and one sprig of fresh dill to the bottom of each jar.  Pack in the cucumbers and add another sprig of fresh dill on top.
Meantime, mix together the brine ingredients and 
start heating until a slow rolling boil.  
Pour hot brine into the jar up to 1/2 inch from the top
Clean around the top of the jar

Remove hot lid from boiling water and place on top of the jar.
Screw on the rim and tighten, but not too tight!
Place in boiling hot water bath, make sure the water covers the jars at least a couple of inches. Cover and process for 10 minutes.  Remove jars and place on in a place where they will undisturbed for 24 hours. Place in boiling hot water bath, make sure the water covers the jars at least a couple of inches. Cover and process for ten minutes.  Remove jars and place on in a place where they will undisturbed for 24 hours.
Dill Pickles my sweets!




The Recipe:


Canning Dill Pickles
With Aunt Carol’s Brine
  
Carol from Montgomery, AL kindly offered her brine (pickling solution) to can our pickles.  


8 lbs short pickle cucumbers
12 or more sprigs of fresh dill (with heads if you can find them)
12 cloves of garlic
12 Ball or Kerr pint canning jars and 12 rings and lids*


Brine:

1 quart of white vinegar
2 quarts of water (distilled and/or filtered)
2/3 cup pickling salt (only use pickling salt)

Prepare your jars:  Sterilize all jars, lids and rims. (You can boil the jars, lids and rims for 10 minutes or santize the jars in your dishwasher and heat dry.  Then you only have to boil the lids and rims).  (We kept our lids and rims in hot boiling water while packing the jars). 




Wash and dry cucumbers.  Trim ends.  You can pickle whole, 
quartered or sliced cucumbers, what ever suits your fancy.  
Add one clove cut in half and 1 sprig of fresh dill to the bottom of each jar.  Pack in the cucumbers and add another sprig of fresh dill on top.


Meantime mix together the brine ingredients and 
start heating until a slow rolling boil.  

Pour hot brine into the jar up to 1/2 inch from the top.  
Remove hot lid from boiling water and place on top of the jar.  
Screw on the rim and tighten, but too tight!

Clean around the top of the jar.  



Place in boiling hot water bath, make sure the water covers the jars at least a couple of inches. Cover and process for 10 minutes.  Remove jars and place on in a place where they will undisturbed for 24 hours.

Happy Eating!

2 comments:

Laci Dykstra said...

Can you save the brine to use another day? If so how long will it stay good in the fridge? My cucumbers are ready in small bunches.
Thank you so much,
Laci

Mary said...

Hi Laci,

Yes, you can store the brine at least 1-2 weeks, maybe longer. I would taste it and or smell it before you use it to make sure it did not pick up any taste or smell from the refrigerator. Store in airtight container. Be sure to reheat it!

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