← Back to Search Results
pickling American
Dill Pickles Recipe-469

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 3 quarts

Ingredients

  • 1/2 cup pickling salt or kosher salt, for brining
  • 4 pounds Kirby cucumbers, freshly picked and washed thoroughly
  • 3 cups good quality distilled white vinegar
  • 1 tablespoon sugar
  • 6 large cloves, garlic, blanched in their skins for 3 minutes and peeled
  • 3 whole allspice berries
  • 6 peppercorns
  • 1 bunch of fresh dillweed with flowers

Equipment:

  • Large stoneware or glass crock
  • Stainless steel kettle, or other large non-aluminum pot
  • 2 large kettles, one with a rack or lobster pot and rack Canning tongs
  • 3 quart-size or 6 pint-size sterilized canning jars

Directions

In the stoneware crock, combine the pickling salt with 2 quarts cold water.  Add the cucumbers and soak for 24 hours.

When ready to put up:  Bring a large kettle of water to a boil.  In a large non-aluminum saucepan, combine the vinegar, sugar, and 3 cups of water.  Bring to a boil over high heat.

Remove the Kirbys from the brine with a slotted spoon and drain.  Plunge the cucumbers into the pot of boiling water.  Drain immediately and pack the Kirbys into sterilized jars.

Divide the garlic, spices, and dillweed equally among the jars, filling up to within 1 inch from the top.  Pour in the hot vinegar liquid to reach 1/2-inch from the top of each jar.  Tightly seal the jars.

Place the jars on a rack in the kettle, making sure they do not touch.  Add enough hot water to cover the lids by 2 inches.  Cover and bring to a boil. Continue to boil for 15 minutes if using pint-size jars, or 20 minutes, if packed into quarts.

Remove the jars from the water bath with the canning tongs and set on a rack to cool.  Store in a cool place.

Notes

Kirby cucumbers are small, firm 3 1/2- to 4-inch cucumbers.  Vegetables and fruits used for canning should be fresh-picked and put up within 24 hours.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 48 servings.

5kcal (0%)
5mg (1%)
1mg (2%)
1mcg RAE (0%)
51mg
5mg
0g
1g
0g
1g
0mg (0%)
195mg (8%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
flavor Flavor
by Rocco DiSpirito
living-raw-food Living Raw Food
by Sarma Melngailis
cooking-for-friends Cooking for Friends
by Gordon Ramsay
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
desserts-4-today Desserts 4 Today
by Abby Dodge
lucid-food Lucid Food
by Louisa Shafia
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?