Crunchy Dill Pickle Recipe
My family famous recipe for crunchy dill pickles. Makes about 7 quart jars of pickles. Please let them rest in a cool dry place for 2 months before trying.
- 20 small to medium sized cucumbers amount depends on size and how many fit in a jar
- 2 heads dill divided amongst the jars
- 1 onion cut into strips
- 1 clove garlic crushed
- 1 quart vinegar
- 1/8 tsp alum
- 2 quarts water
- 1 cup canning salt
If using your own cucumbers, pick them from the garden in the morning. If using store bought cucumbers, proceed to step 2
Place cucumbers in an ice water bath in the fridge for about 5 hours. This will make them crunchy.
After the 5 hours, wash off the cucumbers with cold water. Cut them into spears and fill each jar half full of cucumbers. Then add dill, onions, and garlic and alum spread equally between each jar. Fill jars up to the brim with the remaining cucumbers being sure that there is 1/2 inch of space left from the top of the jar.
After jars are filled, make the brine by brining to a boil vinegar, water, and salt in a large pot.
When the brine is almost to a boil, begin running hot water over the jars with cucumbers. Make sure to only run the hot water on the outside. This will prevent the jars from breaking from the shock of the boiling brine.
When brine is boiling, pour it evenly into each of the jars fill with cucumbers ensuring all the cucumbers are covered with brine.
Pour enough water into a canning crock to that would be enough to cover the jars, and turn the burner on to get it warm, not to a boil yet.
After jars are filled with brine, wipe off rims with a dry wash cloth. This will help them stay sealed.
Place flat and ring on the jars. Make sure the ring is sealed on tightly by screwing on until it meets resistance and another 1/4 turn after that.
Place all of the jars in the warm water in the crock by placing them in with tongs. Bring this water to a boil. Once boiling, shut off burner. Let jars cool there overnight.
In the morning, take the jars out of the water and wipe them off with a dry cloth. At this point check to make sure the jars are sealed. If they are not sealed, then put them in the fridge for 2 months until ready to eat. If they are sealed let them store at room temperature for a few days.
After a few days, place jars in storing like in a basement or cellar in a cool dry place for about 2 months.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.