need fool proof dill pickle canning recipe
casi
12 years ago
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annie1992
12 years agoUser
12 years agoRelated Discussions
Basic dill pickle recipe and directions
Comments (15)Hi, I have a recipe for dill pickles that is very simple, the pickles are very crispy and crunchy and people LOVE them... 6cups water 2cups vinegar 1/2cup coarse salt Dill and garlic I start by keeping my pickles in ice cold water, I clean my jars in the dishwasher, boil the lids... I stuff my jars tightly with the pickles, I add a couple heads of fresh pickling dill and a couple garlic cloves, I then boil the water, vinegar and salt (I normally double the batch) and once it starts to boil I pour the boiling solution in my pickle jars, I leave a little space at the top, I quickly put hot lis on top, put the rims and tighten. All of this in theory sounds correct but it's not!!! The problem is that I made a large batch 9days ago (about 6 dozen jars)...all the lids popped overnight, I was ecstatic! I put all the jars in the basement storage (a little cooler than room temperature) but within 5-6days a lot of jars turned cloudy and everyday I go down to see, there are 4-5 more jars that turn cloudy, now I have more cloudy jars than good jars and I don't know why!!?? I understand that I can refrigerate them and they will still be good to eat but I don't have enough room in the fridge to store 6 dozen jars and my whole point of making dill pickles is to make large batches, store them and give them away to friends and family throughout the year... So after this big problem I started reading a lot online about what I could be doing wrong...I did another batch of dill pickles with the same recipe but this time I used distilled water (instead of hard water) as suggested a few places...I made sure to wipe the rims before I put the seals and rims on and this time less than half of the lids popped (if I take the rims off, the seal seems to be tight but they didn't pop)...I can't figure out what I'm doing wrong...this last batch I made was done 3days ago so it's still too early to see if they will get cloudy but I have a feeling they will... Finally I thought to myself, maybe the problem is that I have to put the jars in a boiling water bath (of course I realized this 3days after I made the pickles) but I figured I have nothing to lose by trying so I put a few of the jars in the boiling water bath (once the jars were in, I waited until the water started boiling again and left them in for about 5min) ..but sure enough..a few of the lids ended up exploding, others turned out ok but again, it's too early to test the taste or see if they become cloudy or not... So the big question is....am I doing something wrong? is the problem my recipe? Is it a recipe that needs to be refrigerated right away and shouldn't be made in large quantities? Would I be able to make a large batch and store them in the basement if I put them in a water bath right away filling them? And finally if the water bath is the solution, would it make my pickles softer? I would really appreciate some help or feedback... Sorry my post is so long but I figured the more info the better..thanks, help!!!...See MoreDill pickle recipe
Comments (39)Regular cukes will soften quickly, and because the skins are so thick they will be tougher to enjoy. When I buy cukes for salads, I use pickling types as their skins are very thin and crisp, and are not needed to be peeled off. Can't say the same about regular cukes, as they would be like biting into a hard tough skin, and softer inside. Pickling cukes are the #1 choice and MUST be used immediately after picking!! to get the best texture. Chilling in ice water can help to recrisp them, but its short term only, and will not fix/replace an older cukes' texture, or to get to be crisp again for a longer time. If sunken, rubbery, soft, old, they are not going to be as good for making crisp pickles. Long English cukes (sport), are usually sold in a shrink wrapped plastic. The reason is simple. If left out to air they dry out very fast and you end up with a poor texture again. They are bred to offer the softest skins that are found on all cukes. I wouldn't use any English cukes for pickles, but they are decent in fresh salads however. As to the crocks, you may want to see if cheap the lead tst kits used for tsting paint might work. A tiny chip of the glaze may be a way to see if the sample shows positive for lead. I think crocks made before 1960-1970 are are questionable, but correct me if I am wrong....See MoreHelp with Mrs Wages Quick Process Dill Pickle Recipe
Comments (16)"3 1/3 c vinegar and 7 1/3 c water" (they are also smaller packs and make less pickles). That is a 50:50 (even a little better than 50:50) mix and would be safe. Erica - it finally dawned on me during supper just how flat out wrong my math was when I said that. It never was my strong suit and age has made it even less so. I still feel the Mrs. Wages mixes are safe to use because of the long established experience with them and their added citric acid, but please disregard my flawed math assurances when making up your mind, ok? Sorry for the confusion. Dave PS: yes on the Annie's salsa question assuming you use the full cup of acid (vinegar, bottled lemon or lime juice)....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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