CANNED DILL PICKLE RECIPE
Learn how to make crunchy Canned Dill Pickles from fresh cucumbers. We included an easy step-by-step photo tutorial on how to can pickles.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 1h15m
Number Of Ingredients 13
Steps:
- Wash jars and lids with soap and water.
- Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
- Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
- In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2" of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
- Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.
Nutrition Facts : Calories 42 kcal, Carbohydrate 9 g, Sodium 1402 mg, Sugar 7 g, ServingSize 1 serving
AFTERBURNER PETITE DILL PICKLES
These are sweet and then you get hit with heat! I posted these because I have many requests for the recipe. No canning needed! This is a very easy cheat recipe! A take off of Recipe #233463, using a lot less sugar! You are more then welcome to add more sugar. You can also use the same jar the pickles came in being you discard the juice it should fit.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- In a large colander drain and mix the pickles and jalapenos. Discard juice.
- In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
- Packing down as you add the rest of the layers.
- Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
- It will release juice. Now watch it disappear.
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