Dill Pickles (canned)
Here's some insight on different dill pickles
Dill pickles are by far the most popular type of pickle. Dill pickles are made with dill herb, other different herbs, and spices such as mustard, black pepper, celery seed and garlic. There are many different types of dill pickles, including genuine dill, kosher dill, and refrigerator dill. Genuine dill pickles are unfermented and have a less sour taste. Kosher dill pickles, on the other hand, are made with garlic, which gives them a much stronger taste. refrigerator dill pickles are a bright green and less acidic than other pickles because they are made over a short period of one or two days without as much vinegar.
- 8 pounds cucumbers, 4 to 6 inches cut in lengthwise halves
- 3/4 cups sugar
- 1/2 cup canning/kosher salt
- 1 quart white vinegar
- 1 quart water
- 3 tbls. pickling spice
- 1 head green or dry dill, 1 per jar
- Wash and drain cucumbers. Combine sugar, salt, vinegar and water in a large saucepan. Tie spices into a cloth bag and add to mixture. bring to a boil and reduce heat to simmer. Simmer for 15 minutes.
- Pack Cucumbers into jars leaving 1/4 inch headspace. Place 1 head of dill into each jar. Ladle hot liquid over cucumbers leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece lids with middle finger and thumb.
- Recipe variation: For Kosher style: add 1 bay leaf, 1 clove garlic, 1 piece hot red pepper, and 1/2 tsp. of mustard seed to each jar.
Processing time (Hot water bath)
On a side note
There's no end to what a you can store in your pantry by way of canning. By processing jars of food to store over the winter you can take control over what you take into your body. Oh yeah and you'll save a lot of money too! Like any other domestic art, canning is extremely rewarding and produces a real, useful result. Try canning with friends or with teenage children as you get started, and make a party out of it!