Last week I posted my recipe for bread & butter pickles – here’s my dill pickle recipe for you today. This recipe makes 7 500mL jars.
8 pounds small pickling cucumbers
4 cups water
1/4 cup pickling salt
4 cups white vinegar
3/4 cup white sugar
1/2 cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7 heads fresh dill
7 tsp mustard seed
14 cloves garlic
Place cucumbers in a large pot and cover with ice and ice water mixed with 1/4 cup pickling salt. Leave overnight, at least 12 hours but no more than 18 hours. Rinse well and leave to drain in sink.
Bring water to a boil in your canner.
Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
Sterilize the jars and lids in boiling water, then place a head of dill, 1 tsp of mustard seed and 2 cloves of garlic into each jar. Pack with cucumbers, filling the jars to within 1/2 inch of the top. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place jars in boiling water in canner, ensuring the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Turn off heat element and let jars sit for a further 5 minutes.
Remove the jars from the stockpot and let cool. Ensuring each jar has sealed by pressing on the lid to see if it moves. If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.