Blue Ribbon Dill Pickles
A simple recipe that makes crunchy Blue Ribbon Dill Pickles and uses up all those cucumbers growing out of control in your garden.
Ingredients
- 12 large cucumbers, scrubbed and rinsed (cut into slices or spears)
- 4 teaspoons dill, washed and chopped
- 4 teaspoons garlic, minced
For the Brine:
- 9 cups water
- 2 1/2 cups white vinegar
- 1/2 cup pickling salt
Instructions
- Begin by washing your jars and scrubbing your cucumbers.
- Fill a canning kettle half full with hot tap water and place it on the stove over high heat. Put your lids and rings in a medium saucepan and heat over medium heat.
- Put brine ingredients into a Dutch oven and heat to boiling. Turn the burner off.
- Now begin filling your jars. Place a small 1/2 teaspoon of dill in the bottom of a jar, along with a 1/2 teaspoon minced garlic. Cut your cucumbers into slices (or spear) and tightly pack them in the jar. I did some jars with spears and some with rounds.
- Pour the hot brine over the cucumbers, leaving about a 1/2 inch of headspace in each jar.
- Place a lid and a ring on each jar and tighten it. Place the jars into the canning kettle, making sure the water comes up just to the bottom of each ring. Heat just to a boil and simmer for 15 minutes. Be careful when removing hot jars from the kettle. Place them on a kitchen towel to cool.
Equipment
- 8 quart-size canning jars and lids
Notes
Check to make sure that all jars have sealed after they are cool. Store them in a cool, dark place. Serve them with sandwiches or as part of a relish tray. Or do it like we do, eat them right out of the jar! One of summer's best recipes!
Nutrition
Calories: 67kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 24mgPotassium: 579mgFiber: 3gSugar: 6gVitamin A: 306IUVitamin C: 14mgCalcium: 74mgIron: 1mg