Best Forever Crisp Dill Pickles Recipes

CRISPY DILL PICKLE RECIPE

Steps:

• Prepare jars - wash or sterilize them in the dishwasher - keeping them hot.
• Start water bath now - you want it close to the boiling point by the time you are ready to add your jars.
• Wash cucumbers - making sure to scrub the skin thoroughly.
• Cut off each end of the cucumber, and slice, dice or spear as desired.
• In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.
• In each jar, add 1 garlic clove, 1 teaspoon of dill seed, and 1/2 teaspoon of peppercorns to the bottom.
• Pack cucumbers tightly into each jar.
• Pour hot brine over cucumbers, leaving 1/4 inch head space at the top of each jar.
• Run a plastic utensil on the inside of the jar to release any air bubbles.
• Add 1/2 of a grape leaf on top of the cucumbers.
• Wipe top of jar with a clean damp cloth, add hot lid and band.
• Place in hot water bath and process for 10 minutes at a rolling boil. (Adjust time based on altitude as required)
• Remove jars with a jar lifter and place on a thick towel and let cool at room temperature for 24 hours.

QUICK, FRESH-PACK DILL PICKLES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

CRISPY DILL PICKLES RECIPE - (4.4/5)

Steps:

• Prepare canning jars and lids (wash, then sterilize) Chill the cucumbers in a refrigerator overnight if possible. Remove when you are ready to begin cold packing the cucumbers in the jars. Wash the cucumbers to remove any debris or garden soil. Leave the small ones whole: with larger cucumbers, cut in chunks, spears, or slices. Pack the chilled cucumbers into 4 sterilized pint jars. To each pint, add 3 whole, peeled cloves of garlic, 1 head dill, and red pepper. Make the brine; Mix the vinegar, water, and pickling salt in a large saucepan and heat to the boiling point. Pour hot brine over the cucumbers in the jars. Seal and place in a boiling water bath for 5 minutes, marking the time as soon as you put the jars in. If you leave the jars in the boiling water bath longer, they will get soft. Store the processed pickles for several weeks before using.

FOREVER CRISP DILL PICKLES RECIPE - (3.8/5)

Steps:

• Soak freshly picked cucumbers in a tub of ice water overnight. (Do not use old cucumbers of the pickles will be rubbery). Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers. Boil the 2 quarts water, 2 quarts vinegar and the salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust 2 piece canning lids. Process in a boiling water bath for 10 minutes. Wait for about 3 weeks before using to allow the pickles to mellow.