recipe of the week: Dill Pickles

August 7, 2009 at 4:39 pm Leave a comment

dill pickles

Dill Pickles

8 pounds 4-6 inch cucumbers, cut lengthwise into halves

3/4 cup sugar

1/2 cup canning salt

1 quart vinegar

1 quart water

3 Tablespoons mixed pickling spices

dill (1 head per jar)

Wash cucumbers; drain. Combine sugar, salt, vinegar, and water in a large sauce pot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch headspace; put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 15 minutes in a boiling-water canner.

**If you haven’t canned in the past, I suggest obtaining a copy of the Ball Blue Book of Preserving or contacting your local extension agent for canning instructions.**

Recipe from: Ball Blue Book of Preserving