Home Canned Dill Pickles... (With images) Canning recipes, Canning
Preparing the cucumbers and Spices. Step 1: Wash and dry the cucumbers. Trim both ends off and cut the cucumbers into quarters (Spears). If you want dill chips, just slice them into ¼-inch pieces. Step 2: Add your spices to the bottom of the jar. You will add 2 cloves of garlic and 1 teaspoon of dill seed per pint jar.
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Fill up your canning pot with water and place the clean jars inside it. Make sure they're covered and fully submerged, and bring that water up to a boil. Reduce to a simmer and leave the jars in there for about 10 minutes. Meanwhile, spread a towel or blanket on a large, clean surface like a table or countertop.
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Firstly, prepare your jars in heated water (without boiling), using a boiled canner. You'll need to wash and slice up your cucumbers so they're a quarter thick. Then add two tablespoons of salt and your spice, around six cups vinegar, and three cups sugar to a pan. You'll ideally need to bag and tie your spices.
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Pour the boiling hot mixture onto the cucumbers. Mix and allow to cool. In the meantime, wash the bell peppers and cut them into sticks. When the cucumbers are cold, add the bell pepper sticks. Let the salad rest for about 4-6 hours. Transfer the salad and water into the clean, sterilized jars. Cap the jars then pasteurize them.
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Place the spice bag in the pot with your vinegar mixture and make sure that it's submerged in the pickling liquid. Bring the liquid up to a simmer, and simmer for 15 minutes, stirring occasionally. While the pickling juice is simmering, cut your cucumbers and pack your jars.
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A helpful tip in this article is the importance of the number of pickles in the recipe and the water level in those cucumbers. It all adds to the end result! 9. Bread and Butter Pickles Recipe Homemade Sweet Pickles Recipe - White on Rice Couple. Another tasty bread and butter pickle recipe!
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Ladle hot pickle brine into each jar, leaving a ½-inch headspace. Using a bubble remover tool, remove the air bubbles from the jars. Recheck the headspace and add more pickling brine if needed to maintain the 1/2-inch headspace. Wipe rims of jars with clean, damp cloth. Add the lids and bands.
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In a food processor or blender chop the cored and peeled (optional) tomatoes and garlic. In a large pot bring the tomatoes, sugar, salt, oil, and spices to a boil and cook for 10 minutes. Cut the cucumbers into bite-size pieces. Add cucumbers and vinegar and bring to a good boil.
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Bring to a boil and pour over the cucumbers. Let it stand for 24 hours before draining, reheating the vinegar solution, and repeating the process four times. Pack the pickles into your sterile Mason jars and bring the vinegar solution to a boil one last time. Pour the brine over the pickles and seal with a water bath.
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Keep pickles in a tub of water in the refrigerator. Cut the stems completely off the cucumbers: they contain an enzyme that can turn your pickles top mush. For maximum crunch, ease and time saved.
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Fill Canning Jars. Into your canning jars add 1 clove of garlic, 1 teaspoon of mustard seed, 1 teaspoon of dill seed (or a couple of sprigs of homegrown fresh dill in each jar). Next, slice your cucumbers into spears (or leave them whole, or slice them into coins) and pack your jars as full as possible.
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Once thoroughly drained, pour the refrigerated liquid over your cucumbers and stir well. Reseal the pan and refrigerate for 24 hours more. After 24 hours, put the pickles into a glass quart jar and pour the liquid on top of them and close the lid. Store them in the refrigerator.
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Next, bring the vinegars, water, and salt to a simmer in a large stock pot. Pour the brine over the cucumbers in the jars, leaving about ½ inch headspace. Tap to release air bubbles. Tap the jars on the counter to release any air bubbles between the brine and pickles then top with the lids and screw tight.
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Soak the cucumber slices in clean ice water for 3 hours to chill them and remove any last bits of extra pickling lime. Drain and discard the soaking water. Prepare a pickling brine by mixing the brine ingredients (vinegar, sugar, etc). Unlike other pickling recipes, the brine should be room temperature at this point.
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Canned cucumbers go great with green beans, spices, peppers, and pretty much anything! It's perfect as a side dish or a quick pickles snack throughout the day! 9. Crunchy Pickles . The secret to making crunchy dill pickles is to use small cucumbers that are firm.
