Dill Pickles - The Blue Ball Book - Short Method
Recipe doubled with some adaptations to make 7 quarts. Use a meat slicer to cut cucumbers 1/4" thick as "stackers" when fitting in canning jars.
1 cup each sugar and sea salt
2 qt. distilled white vinegar (5% acid)
2 qt. water
2 tbsp. mixed pickling spice
21 plus medium cucumbers (5 - 6 inches long), washed and ends trimmed
garlic (sliced) AND dill flower heads.
Combine the first four ingredients.
Tie spices in a cheesecloth bag.
Add to liquid and simmer 15 minutes.
Wash and heat-dry widemouth jars in dishwasher.
Put a head of dill and a slice or more of garlic in each jar.
Pack cucumber slices in hot jars leaving 1/4" headspace.
Heat brine to boiling.
Pour over cucumbers in hot jars leaving 1/4" headspace.
Wipe clean jar rim, tighten lids and caps.
In a pot tall enough for water to come up to top of lids, fill 1/2 way with water
and bring to a boil.
Place jars in water and adjust so that water is to top of lids.
Process in hot water bath. Count 15 muniutes from beginning of the water boiling.
Remove with jar lifting tool. Cool and watch for lids to cave downward indicating
a firm seal.
If you decide to use this receipe, you'll want to plan space for and pick up seed for cucumbers, dill and plant garlic cloves in your garden this spring.
Healthy Gardening,
K. Alan Brizzi
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