I came home from town to a nice surprise, a bag of dill and some pickling cucumbers!
A neighbor had dropped them off for our family.
I was so excited that I was going to be able to put up some pickles!
It is a crazy week with getting ready for fair and I wasn't planning on canning, but I appreciate the gift and look forward to some yummy pickles!
I got out my trusty Betty Crocker Cookbook for my favorite Garlic Dill Pickle Recipe, only to find that page missing. I browsed online and could not find one that resembled it. I did find recipes with pickling spices, onions and peppercorns, but not a simple garlic dill recipe.
Finally, after an hour of looking I found it!
Garlic Dill Pickles
7 1/2 cups Water
5 cups Vinegar
1/2 cup Pickling Salt
12 cloves garlic
6 Fresh Dill Heads
about 36 pickling cucumbers (washed) (3-3 1/2 inches long)
Mix water, vinegar, and pickling salt in stainless pot and heat to a boil.
Place 2 clove garlic and one head of dill in each quart/canning jar.
Pack cucumbers in jars (whole or sliced).
Fill Jar with Brine , leaving 1/2 inch head space.
Wipe jars and rims. Put on lids.
Process for 15 minutes in a Water Bath.
-It is best to use cucumbers the day they are harvested. If they cannot be processed at that time, store the cucumbers in the refrigerator.
-I usually leave the cucumbers whole, but will slice them if they are little larger.
-Cut off the blossom end of the cucumbers.
-I wait three weeks before using the pickles.
If you are not familiar with the basics of canning this site is a great resource and can help get you started!