CANNED BLUE RIBBON DILL PICKLES RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 8
Steps:
- GET ALL OF THIS GOING BEFORE FILLING THE JARS. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. Fill canning kettle half-full with hottest tap water; set on burner over high heat. In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired. Once jars are loaded, pour in the brine leaving half-inch head space in each jar. Add lid and ring to each jar, tightening evenly. Place jars into canner with water JUST to the necks of the jars. Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up). Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard. NOTES: When washing/scrubbing cukes, sort them into piles by size. This helps in filling the jars evenly.
BEST EVER BLUE RIBBON DILL PICKLE RECIPE
Just like deli style pickles
Provided by Parsnips and Parsimony
Number Of Ingredients 5
Steps:
- Wash jars with hot, soapy water. Rinse and fill with hot water. Set aside.
- Fill canning kettle ½ full with hottest tap water. Set on burner over high heat and cover with lid. This will help raise the temperature of the water faster. Allow it to come to a boil.
- In a medium saucepan, place lids and rings in the pan. Cover with water and bring to a simmer on the stove.
- In a large saucepan, bring water, vinegar and salt to a boil. Turn off the heat and set aside.
- Filling the jars:
- Working with one jar at a time, dump the water out of the jar. Place a layer of dill at the bottom of each jar, along with one clove of garlic. Then TIGHTLY load the cukes into the jars. Add a few tiny spriglets of dill on top of the cukes with another garlic clove. Pour bring over cukes, leaving ½″ head space. Cover with simmered lids and rings. Continue until all of the jars are filled.
- By now, your large canning pot of water should be boiling. Using your jar rack if you have one, place jars into the canner with the water JUST to the neck. The water will probably stop boiling...that's OK. Keep the heat on high (you may want to put the cover back on the pot) and as soon as you add the jars, immediately start counting for fifteen minutes (the water will probably just start to boil by the end of the 15 minutes). Immediately removed the jars from the water. Cover the jars with a dish towel and allow to cool. Check for a seal when cool.
- These are best when you let them set for at least 6 weeks prior to using them. Enjoy!
BLUE RIBBON DILL PICKLES
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.
Provided by Debber
Categories Vegetable
Time 1h30m
Yield 7 quart jars, 32 serving(s)
Number Of Ingredients 7
Steps:
- GET ALL OF THIS GOING BEFORE FILLING THE JARS.
- Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
- Fill canning kettle half-full with hottest tap water; set on burner over high heat.
- In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
- In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
- FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
- Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
- Add lid and ring to each jar, tightening evenly.
- Place jars into canner with water JUST to the necks of the jars.
- Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
- Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
- Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
- NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.
Nutrition Facts : Calories 3.7, Sodium 1771.1, Carbohydrate 0.2, Sugar 0.1
BLUE RIBBON HORSERADISH PICKLES
Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!
Provided by SHAWN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 50
Number Of Ingredients 8
Steps:
- Soak the cucumbers in ice cold water for 2 to 3 hours.
- Sterilize 5 (1 quart) jars with lids and rings and keep hot.
- In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
- While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
- Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.
Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g
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