Easy Canning: Classic Dill Pickles
Tuesday, September 8th, 2015
If I can… you can too! Today I tried my hand at canning and discovered that it is so easy… and fun!
My Grandmother and Mom use to can when I was a little girl. I remember enjoyed fresh tasting “right out of the garden” fruits and vegetables in the middle of the winter – and there is nothing in the world that beats it.
So, today I dug out my family’s tried and true Classic Dill Pickle recipe and with the help of my Ball Home Canning Discovery Kit, and an overabundance of pickling cukes from my garden, whipped up several jars of dill pickles in no time.
If you have never canned before, and are looking for a quick and easy recipe look no further than this recipe. It is quick, easy and convenient… and gluten-free! No mess, no fuss and a great way to enjoy fresh garden cucumbers all year round.
Classic Dill Pickles
Ingredients:
3 to 3 ½ pounds of pickling cucumbers
4 cups of water
4 cups of white wine vinegar
½ cup of sugar
1/3 cup of pickling salt
6 tablespoons of dill seed
Optional: 6-12 garlic cloves, halved
Directions:
Wash cucumbers well and cut off ends. Stand cucumbers upright next to canning jar to measure how tall they need to be to allow for 1/2 “ of space at top of jar. Cut to measure. Next cut the measured end of the cucumbers lengthwise into quarters for “spears” and cut end of the cucumbers into ½” “chips”.
In a large non-stick, enamel or stainless steel pot combine the water, vinegar, sugar and salt. Bring to a boil, stirring to dissolve sugar and salt.
Wash six to eight pint sized canning jars, lids and bands in hot soapy water. Rinse well.
Next place the cucumber spears and the chips into jars, arranging loosely and making sure that there is a ½” headspace at the top of the jars.
Add about 1 tablespoon of dill seed to each jar, along with 1-2 halved garlic cloves, if desired. Ladle the hot vinegar/sugar mixture into each jar, maintaining the ½” headspace. Wipe the rims of the jars with a clean dry cloth, place lids and hand tighten (not too tight!) the bands on each jar.
In a large stockpot boil water (enough to cover the jar with 1” of water). Once boiling place the jars in water (I love using the Handy-Dandy Ball plastic canning rack with lifter) and boil for 10 minutes (starting the 10 minute timer once the water returns to a boil).
Remove jars from water, place on wire rack and let cool. Once the jars are completely cool tighten bands. Let sit for 1 week at room temperature before serving.