Dill Pickles


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My friend Melissa came over yesterday to pickle 19 pounds of cucumbers she was fortunate enough to obtain.

Image and video hosting by TinyPic

Image and video hosting by TinyPic

We spent the afternoon chopping and canning. With Gary helping along too, my mom’s quote rings true: many hands makes light work. The time breezed by, and before you knew it, we had about 10 jars each to add to our canning collection. We pickled beans from our garden as well using the same recipe.

Ingredients (makes 6 quarts):

At least 10 cucumbers, sliced in spears
1 quart cider vinegar
2 quarts water
1 c canning salt

For each quart jar, add:
1 bunch fresh dill weed
1/2 t mustard seeds
1/2 t dill seeds
1/2 t jalapeno flakes (or crushed red pepper flakes)
2 cloves garlic


Boil your six pint jars and lids to sterilize them for at least 10 minutes. In another pot, mix together the vinegar, water and salt. Bring this to a boil for 5 minutes. While you’re waiting for the liquid to boil, add the spices and garlic to each jar, once the jars are sterilized. After that, add your cut cukes. Stuff them in a jar, and pour the boiling liquid up to the neck. Put on the lid and screw it down tightly. After the liquid cools, the vacuum seal should pop. Your pickles take about a month to cure, and should be good for up to a year.


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