So this year, we planted a garden and I planted regular cucumbers and pickling cucumbers. We love pickles and my aunt was always making awesome pickles so I thought, I should be able to do this. She sent me her recipe she used, and I found one online and this is what I cam up with! I canned them 3 weeks ago and we just opened up a jar, YUMMY! They taste great!
I found this recipe on the website Mama Economics and they are GREAT!
Crunchy Kosher Dill Pickles
Author: Jennifer Williams
Recipe type: Canning
Prep time:
Cook time:
Total time:
Serves: 7 quart jars
Ingredients
- 7 wide mouth jars with lids and rings
- fresh or dried dill
- cucumbers washed
- 7 cloves of garlic
- 7 hot peppers (optional)
- 8½ cups water
- 2¼ white vinegar
- ½ cup pickling salt
Instructions
- Wash jars
- Fill stock pot about ¼ cup of water set on burner and turn to high heat
- In medium saucepan fill ⅓ way with water set on burner and turn to high heat, bring almost to a boil, remove from burner and put lids in saucepan
- In a large pot bring water, vinegar, and salt to a boil
- Put garlic, dill, and cut peppers in jars ( I use kitchen shears to cut my peppers)
- Load cukes into jars tightly until you reach the neck of the jars
- Pour brine into jars, leaving ½ inch head space
- Add lid and ring to each jar and tighten
- Place jars into canner making sure water is JUST to the necks of the jars
- Bring water to ALMOST a boil, about 15 minutes
- Remove jars from canner, set on towel turned upside down
- Cover jars with a towel until cool
- Once cool, check for seal, label, and store in a cool dark location
- Pickles are ready to eat immediately, store in fridge once jars are opened
Here are some pictures to go along with the process:
