Dill Pickles One Jar At A Time Recipes

EASY DILL PICKLES, AS LITTLE AS 1 JAR AT A TIME!

Steps:

• Wash cucumbers well and cut off blossom end by about 1/4 inch. This is where the enzymes that make pickles too soft mainly is so trimming them will help the pickles stay crispy. If you cant tell which end is the blossom end its the lighter colored end.
• Prepare the cucumbers as you wish by leaving small ones whole for baby dills, cutting them in half length wise then each half in thirds or fourths length wise to make spears, slicing rounds for hamburger chips or chopping finely for dill relish.
• Start the jars by putting the leaf in the bottom first then the spices. Next add the prepared cucumbers to the neck of the jars. Add the vinegar then enough HOT water to 1/4" from the top.
• Wipe the top rim of the jar(s) clean and place a sterilized NEW lid on each jar. Screw the ring band on and tighten.
• Place in water bath canner or stock pot with hot water in it. Make sure water level is at least one inch over the tallest jar. Bring canner to a boil. Process exactly 10 minutes. Count processing time from the time the water canner STARTS to come to a full rolling boil, not the time the jars are placed in the canner.
• Remove jars when time has been reached and cool on a towel on the counter. If they seal they are good for one year, if they don't put them in the fridge and use those ones first. They are good right away but are even better when they have been in the brine for a week. ENJOY!

DILL PICKLES BY THE JAR

Steps:

• Using a soft vegetable brush, thoroughly scrub the cucumbers in cool running water. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
• Put however many quart canning jars that you need into a canner and cover them with water; bring to a boil and boil for 10 minutes.
• Make the brine with the water, vinegar and salt; put them in a pot and heat until the salt is dissolved.
• Put a couple good heads of dill seed into each sterilized jar.
• Seed heads should be well-formed but still green.
• Add a clove of garlic and/or a hot pepper if desired.
• Pack the jar with the cucumbers.
• I find it easiest to start with the jar on its side, laying some of the larger cucumbers along the bottom then keep stacking on top of them. Use the end of a large wooden spoon to gently push more cukes in once it gets snug in there. Then repeat with a second row of stacked cukes, picking ones that will fit in without sticking too far up in the jar. There may then be room to lay a couple on top.
• Pour the hot brine over them, and cap at once with a sterilized lid.
• Do not hot water process.
• Store jars on newspaper in case they overflow while fermenting.
• Can be opened in 6 weeks but much better after 6 months!