****HEY ALL! COME BACK AND LET ME KNOW HOW YOUR PICKLES TURNED OUT! 🙂 ****
I had a request a few posts back about the pickle recipe I used ~ thought I’d post it here.
It came from Canning & Preserving for Dummies (hee! It’s a great book!)…page 102 ~ Speedy Dill Pickes.
SPEEDY DILL PICKLES ~
This recipe makes an old-fashioned dill pickle in almost the blink of an eye.
Preparation time: 30 minutes
Cooking time: 5 minutes
Processing time: Quarts, 15 minutes; Pints, 10 minutes
Yield: 3 quarts or 6 pints
4 pounds pickling cucumbers (I used regular cucumbers out of my garden, not pickling ones)
6 TBSP kosher or pickling salt
3 cups distilled white vinegar
3 cups water
1 TBSP whole mixed pickling spices
18 black peppercorns
3 TBSP dill seed (I did not have this on-hand so used fresh dill instead)
Fresh dill sprigs (optional)
I added 2 (one whole clove) halved peeled garlic cloves to each jar
1. Wash cucumbers, leave them whole if they’re smaller than 4 inches in diameter. For larger cucs, cut them in slices or lengthwise, in halves or quarters.
2. Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep jars and lids hot.
3. Combine the salt, water, and vinegar in a 3 to 4 quart saucepan. Bring the liquid to a boil over hight heat, stirring occasionally to dissolve the salt. Keep the liquid hot.
4. Snuggly pack the cucumbers into your prepared jars. To each quart jar, add 1 tsp of pickling spices, 6 peppercorns, and 1 TBSP of dill seed. To each pint jar, add 1/2 tsp of pickling spices, 3 peppercorns, and 1-1/2 tsp dill seed. If you’re using fresh dill, add a sprig or two to each jar in between the inside edge of the jar and the cucumbers.
5. Ladle the hot liquid into your filled jars, leaving headspace of 1/2 inch in the quart jars and 1/4 inch in the pint jars. Completely submerge the cucumbers in the liquid. If they protrude from the jar, adjust them until you have the proper headspace. Release any air bubbles. Add more liquid to theh jar if needed.
6. Wipe jar rims; seal the jars with the two-peice caps, hand-tightening the bands. Process your filled jars in the water bath – for quart jars, 15 minutes; for pint jars, 10 minutes; both from the point of boiling. *** PLEASE SEE BELOW FOR HIGH ALTITUDE! *** Remove jars with lifter. Place them on a clean kitchen or paper towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate and use them within 2 months.
~~~~ HIGH-ALTITUDE PROCESSING TIMES! ~~~~
Altitude in Feet ~ Increase in your Processing Time
1,001-3,000 ~ 5 minutes
3,001-6,000 ~ 10 minutes
6,001-8,000 ~ 15 minutes
8,001-10,000 ~ 20 minutes
Since I live in Sparks, NV I had to add 10 more minutes to my hot bath for a total of 20 minutes.
My husband loves these pickles…I only have 1 jar left of the 6. Better make more of them!