Husband needs help with dill pickles

20 years ago

Hello,

My wife is recovering from surgery and I have 15 pounds of cucumbers to process but I'm not sure what recipe to use for dill pickles. I should mention that have canned beets, carrots, jam and jelly with out help but this time I'm asking for help because I now how easy it is to make cloudy, mushy and sour pickles.

1) I am looking for a fast dill recipe that makes crisp pickles and requires canning because I don't have the room to store a crock in the fridge for a long period of time and I don't have the time to watch over fermenting pickles.

2) What size of jars do I need?

3) What type of vinegar do I use? 5%, 7%?

4) What type of water do I use? I have hard city water but it is no problem to get reverse osmosis.

5) How do I process? Hot water bath or pressure canner? I would guess pressure canning is not required because vinegar is used.

Thanks for all the help.

Andre

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Comments (3)

dgkritch
20 years ago
Let's see if I can help.

1. Here's the recipe I use, makes nice crunchy dills.

Kosher Dill Pickles (Heinz Recipe)

You can easily keep your brine in the fridge and use as needed.
I use this recipe and like it fine. It makes a small batch.
Kosher Dill (Heinz Recipe)
--------------------------------------------------------------------------------
4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup salt
3 cups distilled or apple cider vinegar 5% acidity
3 cups water
12-14 sprigs fresh dill weed
28 peppercorns
Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.

2. Jar size is up to you. Process 15 minutes for quarts?
Linda Lou may jump in and tell us it only needs to be
10 minutes??!!?!?

3. Use 5% vinegar (Can't comment on 7% as I've never seen it)

4. You may want to use bottled water for best results.

5. Hot water bath, no need to pressure can and it will make mushy pickles.

Have fun!
Deanna
PrairieRoots
Original Author
20 years ago
Hi Deanna,
I went shopping this afternoon to buy the ingredients but I forgot the garlic and of course I forgot to plant garlic in the garden this year. I wasn't sure about process time but I think I'll do one batch at 10 min and the second at 15 min. I will be curious if this affects crispness.
I hope other recipes will be posted because I have more cucs to pick.
Thanks
Andre
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Linda_Lou
20 years ago
That is the recipe I use. I actually prefer dried dill weed. I know, it is messy in the jars, but that is how I like the taste best. I tried fresh dill, fresh dill weed, dried dill seed, and the dried dill weed.

Use 5 % acidity vinegar. And, canning/pickling salt. The hard water may make them soft, I don't know. You could try some with each water and then mark them so you know which is from each type, then compare them later. I use plain old city water. We have hard water.

Yes, process quarts 15 min. and pints 10 min.