Pickles!... Canning Your Own Crunchy Dill Pickles

Pickles.... Pickles.... Pickles....

So, I pulled about 6 quarts worth of pickles out of my garden within the last couple days and figured it was time to get to pickling!  This recipe came from my husbands grandmother.  She has been doing pickles every year for the past, oh I don't know, since the beginning of time?!  So I figured her recipe must be worth using since everyone raves about how crunchy and fabulous they are, and then I wanted to share it with you!

Here is what you will need:

Homemade Crunchy Dill Pickles:

Pickling cucumbers

*garlic

*onion

1 part Pickling salt

2 parts vinegar

2 parts water

***dill (fresh is best but dried works too)

*Now heres the thing, the onion, garlic and dill is not really measured, it is a fill the jar and see what you like kind of a situation.  (I'll explain better later.)

***If you are using dried dill I like to put it in the brine so the flavor really gets a chance to bloom but if you are using fresh you will just pack it in the jars with the pickles.  

Here is what I did for one quart jar of 

Brine:

1/2 cup Pickling salt

1 cup Vinegar

1 cup water

then since I was using dried dill I added it now.  (about a Tbsp)

 Here is the pickling salt




(And don't forget to put your two part lid in some boiling water to start heating up.)

 Now bring it to a full boil.  It has to be HOT because we are not doing a hot water bath so this is what will make the lids seal.

 While you are waiting for your brine to boil you can start packing your jars.

**Make sure you wash your pickles before you pack them in the jars.

Start with some garlic and onion on the bottom of the jar.

Add some pickles...
















Add a bit more garlic and onion...

 top with more pickles, then whatever you have left of the onion.  (I would say for one jar I used half of the onion pictured above and 5 or so garlic cloves)





















now that your brine is boiling add it to the pickles.

And place your HOT 2 part lid on top.




And let them sit for at least 6 weeks to really get a great pickle flavor.



All done, pretty quick and easy I think.  Plus you can make just a couple jars at a time if you keep up with it.  One jar only takes about 15 minutes start to finish.

Let these cool overnight on a cooling rack, the lids should pop overnight, if they do not, just put them in the fridge.  They will stay fresh in there.






You are really going to love this recipe, it has been enjoyed in this family for generations...

-Sarah



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