need fool proof dill pickle canning recipe
casi
12 years ago
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annie1992
12 years agoann_t
12 years agoRelated Discussions
Need Chase's Dill Pickle Recipe Today!
Comments (24)This is the recipe my family has been using for gosh knows how many decades. The key I think is to use freshly picked cucumbers, straight to the ice bath. And fresh dill as well, of course. I like it because it is easy to scale from 6 down to 1 quart, or anything between. Looks similar to Chase's, except 2/1 ratio on water/vinegar. * Exported from MasterCook * Brad's Garlic Dill Pickles Recipe By : Brad Lucht Serving Size : 6 Preparation Time :1:00 Categories : Canning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 pickling cucumbers -- * see note 12 cups water 6 cups white vinegar 1 cup pickling salt -- rounded 12 heads fresh dill 12 cloves garlic -- cut in half This recipe will make 6-8 quarts, depending upon size of cucumbers. If more than 6 quarts, increase amount of dill and garlic required. Wash cucumbers and remove 1/16-inch from blossom end. Place in a 5-gallon bucket with cold water and lots of ice cubes. Soak in ice water for at least 4 hours but no more than 8 hours. Refresh ice as required. Fill enamel canner with water and bring to a gentle boil; this will take at least an hour. Boil canning jars in canner. Process lids in simmering water for at least 10 minutes. Do not boil lids, as this will compromise the rubber seal. All we want to do is soften the seal. Combine water, vinegar and pickling salt in a large stock pot. Cover and bring to a boil over high heat. This will take 20-30 minutes. Make sure pot is covered so that solution does not evaporate. When mixture has come to a boil, remove a jar from the boiling water, making sure all water has drained from the jar. Place 2 half-cloves of garlic and 1 head of dill in the jar. Add 3-4 cucumbers, leaving 1-inch headspace. Top with an additional 2 half-cloves of garlic and another head of dill. Using a canning funnel, fill the jar with hot vinegar mixture, leaving ½-inch headspace. If necessary, wipe jar top and threads clean. Place hot lid on jar and screw on ring a little more than finger tight. Place jar on rack to cool. You should hear the "ping" of the seal within a couple minutes. Repeat with remaining ingredients. After jars have cooled, test seals. Write date of canning on lid using Sharpie. Store in cool, dark place for at least 6-8 weeks. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. This recipe will give a much crisper pickle than those processed with a hot water bath for 15-30 minutes. [Scale recipe as needed. 1/6 cup canning salt = 8 tsp] - - - - - - - - - - - - - - - - - - NOTES : *about 4 inches long...See Morehalf sour dill pickles the simplest way
Comments (10)I am always happy to hear that people get enjoyment out of my help. Thats why I make an effort to really be active here where I am apprieciated. You will now know that the 2 first jars are vinegar 'topped off', and hae beein made space in the fridge. Had to readjust the fridge shelves for those tall 1/2 gallon jars. Aslo, Mrs. Wages, semes to be offering a few 'refrigerator type' pickle mixes, that need no heat process, but instead do pickling with mostly vinegar instead of a salt water brine. They also have a pickled beet and dilly bean pickle mix now too. Canning Pantry offers these. After the summer and all the heat and busy, I hope to do some Canadian bacon again, as well as a batch of pepperoni, salami, some beer bratwurst, and cheedar cheese sausgaes. If they get me off the steroids and my sense of taste and smell can come back. I expect that most of what I had left in the freezer should be cooked by the end of summer. Tonight, I was actully able to sip lemonaid and almost tasted tart. A friend asked me if I would like to go out for a steak at the Texas Road House. I had to decline, even knowing how tempting it was, as it just wouldn't taste like a steak to me. As you can see, another sleepless night too.. hate being sick....See MoreLinda Lou's Kosher Dills (Heinz recipe) - 'Dill newbie' question
Comments (8)For spears, the wait time for consuming can be down to 3 weeks after canning. If its whole cukes, it will take longer. Adding some Pickle Crisp (Calcium Chloride) will improve crispness. A 50:50 ratio of water to vinegar is marginal, so you may want to consider using a bit more vinegar and a bit less water. There is also a dill pickle that calls for a few whole peppercorns per jar. I don't care for that, but others might. Fresh dill weed is OK, but you can also add fress dill seed heads (swelld green stage) if you like a more powerful dill taste. I like lots of dill taste and use a Mrs. Wages dill pickle mix as the basis, instead of the pickling salt. I also like using all vinegar and no water most of the time. Another option is slices like the 'stackers' from Vlassic, where they slice lengthwise for sandwiches. Keep in mind that any cuts of whole cukes will get soft a bit faster after they are canned, hence, the need for the Calcium Cloride (available from Bulk Foods)....See MoreHusband needs help with dill pickles
Comments (3)Let's see if I can help. 1. Here's the recipe I use, makes nice crunchy dills. Kosher Dill Pickles (Heinz Recipe) You can easily keep your brine in the fridge and use as needed. I use this recipe and like it fine. It makes a small batch. Kosher Dill (Heinz Recipe) -------------------------------------------------------------------------------- 4 lbs pickling cukes 14 cloves garlic, peeled & split 1/4 cup salt 3 cups distilled or apple cider vinegar 5% acidity 3 cups water 12-14 sprigs fresh dill weed 28 peppercorns Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints. 2. Jar size is up to you. Process 15 minutes for quarts? Linda Lou may jump in and tell us it only needs to be 10 minutes??!!?!? 3. Use 5% vinegar (Can't comment on 7% as I've never seen it) 4. You may want to use bottled water for best results. 5. Hot water bath, no need to pressure can and it will make mushy pickles. Have fun! Deanna...See Moredgkritch
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