We have a great Farmers Market every Saturday morning in Penticton, B.C. and we picked up a bag of pickling cucumbers so we could make a batch of dill pickles. Picking cucumbers are seasonal and the time frame is usually not very long to buy these very small ones in the area where we live.
Making your own dill pickles is very rewarding when it come time to eat them and they are not that difficult to prepare! Even doing one small batch means you will be able to serve them for your special winter holiday meals. This recipe will make about 4 quarts or 6-8 pints. It really depends on the size of the cucumbers and how tightly you pack the jars.
- 5 lbs pickling cucumbers
6 cups water
4 cups white vinegar
1/2 cup pickling salt
1 large bunch of fresh dill
4-8 large cloves of garlic
- Wash 4 quart or 8 pint jars in hot, soapy water or dishwasher, rinse and set aside. It is a good idea to also sterilize the jars before packing
- Place a sprig of dill and a garlic clove or two in the bottom of each jar.Tightly pack jars with washed cucumbers. Pierce each cucumber with a sharp knife before putting it into the jar.
- Fill a hot water bath canner half-full with water; set on burner over high heat.
- In a large saucepan, bring the water, vinegar and salt to boil.
- Once the jars are loaded, pour in the boiling brine leaving half-inch head space in each jar. Add lid and ring to each jar, tightening evenly.
- Carefully place the filled jars into canner and add just enough hot water to cover the jars.Place the cover back on ad bring to a boil. Process for 10 minutes, start timing after the water has reached a boil.
- Shut off and use canning tongs to transfer the jars to a clean thick towel on the counter and let them stand for 24 hours to cool. The lids will make a pop noise as they cool, this is the jar sealing. Any jars that do not seal should be refrigerated.
- Wait at least 3 weeks before opening so the flavors will develop.