Originally posted by Kathi from Welcome to My Garden.
This is an old recipe of mine - I like this one because it requires no brining at all. It is simple and easy to follow.
Dill Pickles
8 pounds cucumbers
4 cups vinegar
12 cups water
2/3 cup pickling or canning salt (do not use table salt)
Garlic
Fresh Dill
Grape Leaves
Wash cucumbers and cut off blossom end. (The blossoms contain an enzyme that will make your pickles soft and dark)
Soak cucumbers in ice water bath for about 4 hours, adding ice as needed. (this will make them crunchy)
Sterilize 7 to 8 quart jars (or twice as many pint jars if you prefer)
Cut cucumbers into spears if desired.
In a large saucepan or stock pot, combine the vinegar, water and salt. Bring brine to a rapid boil.
In each sterilized jar, place garlic and dill to taste (I use 3 medium cloves garlic halved per jar and 2 heads of dill) and 2 small grape leaves (the grape leaves are optional but if you have them available – don’t leave them out – they will keep your pickles crunchy!)
Fill jars with the cucumbers and then add brine (it should be boiling as you add it). Using a spatula, remove air bubbles, clean the rim of the jars and seal.
Process in a hot water bath for 15 minutes.
The longer you can wait to open the pickles, the better tasting they will be. I usually try to wait 6 to 8 weeks before testing but sometimes they get opened much quicker!
8 pounds cucumbers
4 cups vinegar
12 cups water
2/3 cup pickling or canning salt (do not use table salt)
Garlic
Fresh Dill
Grape Leaves
Wash cucumbers and cut off blossom end. (The blossoms contain an enzyme that will make your pickles soft and dark)
Soak cucumbers in ice water bath for about 4 hours, adding ice as needed. (this will make them crunchy)
Sterilize 7 to 8 quart jars (or twice as many pint jars if you prefer)
Cut cucumbers into spears if desired.
In a large saucepan or stock pot, combine the vinegar, water and salt. Bring brine to a rapid boil.
In each sterilized jar, place garlic and dill to taste (I use 3 medium cloves garlic halved per jar and 2 heads of dill) and 2 small grape leaves (the grape leaves are optional but if you have them available – don’t leave them out – they will keep your pickles crunchy!)
Fill jars with the cucumbers and then add brine (it should be boiling as you add it). Using a spatula, remove air bubbles, clean the rim of the jars and seal.
Process in a hot water bath for 15 minutes.
The longer you can wait to open the pickles, the better tasting they will be. I usually try to wait 6 to 8 weeks before testing but sometimes they get opened much quicker!
