DILL PICKLES
Pickling cucumbers are often smaller than the traditional slicing cucumbers and have slightly thinner skins. It is important to always cut off the blossom end of the cucumber, which contains enzymes that hasten softening. The blossom end is the opposite end of the pickle side that was attached to the plant. And, if you don't know which end is the blossom end, then cut off both ends! For crisp pickles, try to start the pickling process shortly after harvest and if you do need to wait a day or so, make sure to store the cucumbers in the refrigerator until you start to brine and pickle. And, if you are lucky enough to harvest them yourself or buy them at a farm stand, kitchen wisdom says to soak them in ice water to chill them before brining.
Provided by Virginia Willis
Time 14h
Yield 8 pints
Number Of Ingredients 10
Steps:
- For the salt brine: Wash the cucumbers and using a paring knife, cut 1/16-inch slice off the blossom end (the end that was attached to the plant) of each and discard. Place the prepared cucumbers in a large container. Dissolve the salt in 2 gallons of room temperature water, then pour over the cucumbers and set aside for 12 hours in refrigerator. Drain, discarding the brine.
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
- For the vinegar brine: Combine 2 quarts water with the vinegar, salt and sugar in a large non-reactive pot. Tie the mixed pickling spices in a cheesecloth and add to the pot. Heat the mixture to boiling.
- Meanwhile, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
- Place 8 clean pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place 1 clove of garlic, 1 teaspoon mustard seed, 2 heads fresh dill or 1 teaspoon dill seeds and 1/4 teaspoon red pepper flakes into the bottom of each of the 8 sterilized pint jars. Add the drained cucumbers.
- For each jar, insert a canning funnel and carefully ladle in the vinegar, allowing at least 1/2 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.
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