From Hoegger Supply:
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“It’s Summer, the days are hot, the nights are short, and our garden is producing cucumbers by the hundreds. Here is an old family dill pickle recipe shared with us by Andy Ivey.
- Quartered Cucumbers, about 4 inches long – 8 Cucumbers
- Fresh Dill stems and leaves, a good handful
- Garlic cloves
- 1 & 1/2 Cups White Vinegar
- 5 Cups Water
- 1/3 Cup Kosher Salt
- Pickle Crisp Granules (optional)
- Sanitized Quart or 1/2 Quart Mason Jars and Lids
- Stock Pot or Canner
- Sauce Pot
1. Make a brine with 5 cups of water to 1 1/2 cups White Vinegar, plus 1/3 cup Kosher Salt. Simmer in a saucepan until the salt is dissolved.
2. Put a couple stems of Dill and one clove of Garlic in the bottom of your 1/2 quart mason jar. (You can also use quart mason jars, and even stack your cucumbers in there whole with the skins if you like). Make sure you pack your cucumbers in the jars tightly, as they will shrink some once the brine begins to act on them. Leave about a half inch of space at the top of your jars.
3. Optional: If you prefer crisp pickle, sprinkle 1/8th teaspoon of Pickle Crisp Granules per pint
4. Cover the cucumbers in the jars with the warm brine and seal with sanitized rings and lids.
5. While still warm, can them with the water bath method. Either put them in your canner or large stock pot with water up to the lid level and bring to a boil for about 5 minutes. Make sure a vacuum is created when the jars cool by assuring the lids “pop” into a concave, indented shape.
6. Let them sit at least one week before eating (if you can).”