Best Canned Blue Ribbon Dill Pickles Recipes

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BLUE RIBBON HORSERADISH PICKLES



Blue Ribbon Horseradish Pickles image

Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a try! This makes a really crisp, great tasting pickle!

Provided by SHAWN

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 3h20m

Yield 50

Number Of Ingredients 8

7 cups water
1 ¾ cups white vinegar
1 ¼ cups white sugar
1 teaspoon whole pickling spices
5 tablespoons pickling salt
10 cloves garlic, peeled
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
40 small pickling cucumbers

Steps:

  • Soak the cucumbers in ice cold water for 2 to 3 hours.
  • Sterilize 5 (1 quart) jars with lids and rings and keep hot.
  • In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
  • While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
  • Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

Nutrition Facts : Calories 22.6 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 699.1 mg, Sugar 5 g

CANNED BLUE RIBBON DILL PICKLES RECIPE - (3.8/5)



Canned blue ribbon dill pickles Recipe - (3.8/5) image

Provided by á-39535

Number Of Ingredients 8

7 wide-mouth quart jars, lids & rings
fresh dill, heads & several inches of stems shaken free of bugs
cucumbers, washed, scrubbed
1 garlic clove (or more)
Brine
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt

Steps:

  • GET ALL OF THIS GOING BEFORE FILLING THE JARS. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. Fill canning kettle half-full with hottest tap water; set on burner over high heat. In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired. Once jars are loaded, pour in the brine leaving half-inch head space in each jar. Add lid and ring to each jar, tightening evenly. Place jars into canner with water JUST to the necks of the jars. Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up). Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard. NOTES: When washing/scrubbing cukes, sort them into piles by size. This helps in filling the jars evenly.

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