March 11, 2015
This classic dill pickle recipe makes a crunchy dill everyone loves. The old favorite standby is great for hamburgers, potato salad or just munching on.
Don't be afraid to make adjustments to the recipe to make pickles you prefer. If you like a tart pickle, add an extra spoon or two of vinegar. If you like salty pickles, add more salt. Get the idea?
Classic Dill Pickles
Yield: 6 pints
- 3-3/4 cups water
- 3-3/4 cups white or cider vinegar
- 6 tbsp. pickling salt
- 2-1/4 lbs. 4-inch pickling cucumbers (about 36 cucumbers)
- 6 to 8 tbsp. dill seed
- 1 tbsp. mustard seed
1. Start a large pot (canner) of water boiling for processing the filled jars later. The pot should be large enough to cover the tops of pint jars with water.
2. Make the brine by mixing water, vinegar and pickling salt in a large saucepan and heat until the mixture comes to a boil. Reduce heat and keep simmering until used.
3. Wash the cucumbers thoroughly. Cut off the stems and cut a 1/4-inch slice from each end.
4. Put 3 teaspoons dill seed and 1/2 teaspoon mustard seed in each jar. Pack as many cucumbers as you can get into each pint jar (without mashing or breaking the cukes). Leave 1/2 inch of headroom between the cucumbers and the top of the jar.
5. Carefully, pour the brine into the jar, filling it to within 1/2 inch of the top. Wipe the edge of the jar with a clean, damp paper towel. Place the seal and lid in place and tighten. Continue in the same manner with the remaining jars.
6. Place the sealed jars into the boiling water in the canner. Make sure the jars do not touch each other. Cover the canner. Boil the jars for 10 minutes. Remove the jars from the canning bath and allow to cool.
7. Let the sealed jars stand at room temperature for one week to let flavors develop. Once the sealed jars are opened, store them in the refrigerator. Sealed jars may be stored up to one year in a cool, dark location.