My Favorite Canning Recipe for Dill Pickles
We are in high gear over here canning, drying and getting the last of the harvest in for the year. Last year Earl made these pickles and I begged him to bring them back this year. He made those jars just a week ago and we have already gone through a jar and a half. By we, I mainly mean “I have.” I have a bit of an addiction to pickles. I adore them, especially Dill Pickles. These pickles almost taste like they have a parmigiana cheese flavor a bit to them? I’m not sure where it comes from but it make them the most amazing pickles I’ve ever tasted. I’m pressing Earl to submit them for the Eastern States Exposition next year. That’s the huge fair that happens near me each year. They are that good.
I know a lot of you wrote in last week to say that you loved the jalapeno jelly recipe from last week so I wanted to pass this recipe along to you as well. If you love Dill pickles I know you will love these pickles.
What You Need
– 3 tbsp pickling spice
– 4 cups cider vinegar
– 4 cups water
– 3/4 cups granualted sugar
– 1/2 cup pickling or canning salt
– 5 bay leaves
– 5 cloves garlic
– 2 1/2 tsp mustard seeds
– 5 fresh heads of dill
– 13 1/3 cups sliced trimmed cucumbers
1. Prepare canner, jars and lids.
2. Tie pickling spice in a square of cheesecloth, creating a spice bag.
3. In a large stainless steel saucepan, combine vinegar, water, sugar, pickling salt and spice bag. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4. Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover cucumbers, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Tips: If fresh dill is not available use 1 to 2 tsp of dill seeds or 2 tsp of dried dill weed for each head of fresh dill.
I hope you enjoy them!
Have a magickal day!
Much Love and Many Blessings,
Jasmeine Moonsong