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The cucumbers are producing like crazy folks, so I guess It's time to make some pickles. The first batch of the summer will be Kosher style dills.
Kosher-style Dill Pickles
6 pounds± 4 inch pickling cucumbers, sliced in half lengthwise
¾ cup sugar
½ cup canning salt
1 Qt. white vinegar 5% solution
1 Qt. water
bay leaves
crushed garlic cloves
dried chili peppers
"pickle crisp"
3 Tb pickling spices
Fresh dill heads and sprigs
Wash cukes well and drain. Combine sugar, salt, vinegar and water in a large saucepot. Tie spices in a bag if you wish, I prefer to add mine straight to the brine and in the jars with everything else. Simmer the brine for 15 minutes. Pack cucumbers in the jar, leaving ¼ inch head space. Add garlic cloves, bay leaves, peppercorns, chili peppers and pickle-crisp to each jar.Ladle brine into jars, leaving ¼ inch head space, remove air bubbles. Adjust the caps and process for 15 minutes in a boiling water bath.
Remove from water bath and place 2 inches apart on soft towels to cool for 12-24 hours
Check seals and store in a cool place for 6-8 weeks before eating
Makes at least 7 pints
Here's what we need, basically...
Now we wash the cukes carefully and trim off the blossom end. That end can contain enzymes that will produce a lousy pickle (so they say) so I always trim them back.
Get your brine going while the water heats in your canner, and sanitize the lids by simmering for 10 minutes. This is also a good time to sterilize your jars...I do mine in the dishwasher, and leave them there until I pack them, so I can pack them hot.
Now remove the sterilized jars from the dishwasher and begin to pack them...start with a nice head of fresh dill in each.
Pack your cukes in as tight as you can get them, but leave ½ inch headspace when you pour on the brine.
As you can see, I also add bay leaves, hot dried peppers and garlic to my dills...I also try to get another head of dill on the top. You'll want to probe the jars with a butterknife or something just to make sure there are no air bubbles trapped in the brine, then wipe the lip of each jar carefully with a clean damp cloth, then apply the sterilized lids. Place the lids on, then the bands ....tighten the bands finger tight only!
Process in a boiling water bath for 15 minutes
Remove from water bath and place on towels to cool for 24 hours, undisturbed
Kosher-style Dill Pickles
6 pounds± 4 inch pickling cucumbers, sliced in half lengthwise
¾ cup sugar
½ cup canning salt
1 Qt. white vinegar 5% solution
1 Qt. water
bay leaves
crushed garlic cloves
dried chili peppers
"pickle crisp"
3 Tb pickling spices
Fresh dill heads and sprigs
Wash cukes well and drain. Combine sugar, salt, vinegar and water in a large saucepot. Tie spices in a bag if you wish, I prefer to add mine straight to the brine and in the jars with everything else. Simmer the brine for 15 minutes. Pack cucumbers in the jar, leaving ¼ inch head space. Add garlic cloves, bay leaves, peppercorns, chili peppers and pickle-crisp to each jar.Ladle brine into jars, leaving ¼ inch head space, remove air bubbles. Adjust the caps and process for 15 minutes in a boiling water bath.
Remove from water bath and place 2 inches apart on soft towels to cool for 12-24 hours
Check seals and store in a cool place for 6-8 weeks before eating
Makes at least 7 pints
Here's what we need, basically...
Now we wash the cukes carefully and trim off the blossom end. That end can contain enzymes that will produce a lousy pickle (so they say) so I always trim them back.
Get your brine going while the water heats in your canner, and sanitize the lids by simmering for 10 minutes. This is also a good time to sterilize your jars...I do mine in the dishwasher, and leave them there until I pack them, so I can pack them hot.
Now remove the sterilized jars from the dishwasher and begin to pack them...start with a nice head of fresh dill in each.
Pack your cukes in as tight as you can get them, but leave ½ inch headspace when you pour on the brine.
As you can see, I also add bay leaves, hot dried peppers and garlic to my dills...I also try to get another head of dill on the top. You'll want to probe the jars with a butterknife or something just to make sure there are no air bubbles trapped in the brine, then wipe the lip of each jar carefully with a clean damp cloth, then apply the sterilized lids. Place the lids on, then the bands ....tighten the bands finger tight only!
Process in a boiling water bath for 15 minutes
Remove from water bath and place on towels to cool for 24 hours, undisturbed
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