Dill Pickles
Updated February 23, 2016 
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.
Makes3 quarts
Cooking Methodpickling
CostModerate
Total Timea day or more
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Dietary Considerationlow-fat
Five Ingredients or LessYes
Taste and Texturecrisp, juicy, salty, tart
Type of DishCondiments
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
- 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
Instructions
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In the stoneware crock, combine the pickling salt with 2 quarts cold water. Add the cucumbers and soak for 24 hours.
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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.
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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.
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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.
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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.
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Remove the jars from the water bath with the canning tongs and set on a rack to cool. Store in a cool place.
Christopher Idone
