Some of the recipes from the Pickle Patch are family favorites, while others might be new recipes that get the “Very Good” approval, then gets entered in my cookbook that I keep with all my notes along with any changes. This recipe, we have only been making since 2009, so not a family heirloom recipe yet, but it will be someday.
Let’s take a look at the recipe.
Equipment Needed:
When canning, I always like to use canning equipment, but some things are not necessary; for me, they sure help make the canning process so much easier though. The canner – not a pressure canner – is the most expensive item used, and it’s still pretty cheap.
I bought this canner when I lived in Michigan. My friend and I would sometimes go “garage saling” when driving out in the country and would follow signs when we saw them. On one of our many garage sale ventures, I bought this canner for 25 cents. That was over 30 years ago. I can definitely say I got my monies’ worth out of this canner!
I use this canner/pot strictly for the water-bath canning method. Do not get it confused with a pressure canner. My canner holds 7 one-quart jars. If you are buying new jars, they often already come with the lids and rings. The nice thing about canning is that you can reuse the jars and rings and will just need to purchase the lids again. I usually prepare more jars than is called for, as I never get it to come out exactly as the recipe.
This is what I use for canning:
- Water bath canner (21 Quart canner)
- Canning jar lifter tongs
- Wide mouth funnel
- Magnetic lid lifter
- 8 1-quart canning jars
- 8 each of canning lids and rings
Ingredients:
8 pounds of 3- to 4-inch-long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 + cloves garlic, peeled and halved (minimum amount – we like more)
8 sprigs fresh dill weed
8 heads fresh dill weed
40-80 whole peppercorns (5-10 whole peppercorns per jar)
2 teaspoons Ball brand pickle crisp granules (1/4 teaspoon per jar)
Directions:
Wash cucumbers: use your fingernail or a little brush to scrape off any residue of blossom or stem. Put the cucumbers in a large container (I have a huge bowl where I put lots of ice on the cucumbers). Since my cucumbers are from the refrigerator, they are already cold, but if yours are at room temperature, you want to ice them for at least 2 hours.
Wash jars, lids and rings in hot soapy water and rinse well. Sterilize 8 one-quart canning jars in boiling water for at least 10 minutes. Do not boil the lids. Please follow the instructions for sterilizing that comes with your jars or lids or visit a canning website like Ball.
In a large pot, combine the vinegar, water and pickling salt and bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic (or more to suit your taste), one head of dill, 1/4 teaspoon Pickle Crisp granules, 5- 10 whole peppercorns, then enough cucumbers to fill the jar. Then add 2 more garlic halves and 1 sprig dill. Fill jars with hot brine while leaving some headspace. Wipe off rim of any residue. Place lid on and then ring. Tighten only finger-tip tight. Do not over-tighten them or it might not seal properly.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes. Start timing when water starts boiling again.
Store pickles in a cool place for a minimum of 8 weeks before eating. Refrigerate after opening.
Notes:
If you are getting your cucumbers from your garden like us, we are not getting a bumper crop, but the good news at least for us is that, as soon we pick a few, they go in our cooler with ice and then I transfer them to a plastic bag and store all our pickings in the refrigerator. As soon as we have enough for half a batch, we then have a short processing day of pickles.
The number of garlic, dill and whole peppercorns should be done to suit your taste. I like to use the ready peeled garlic and, if large cloves, I will cut in half; otherwise, I just use them right out of the bag. If you do not have enough fresh dill, substitute 1 teaspoon each of dill seed and dill weed.
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Happy Pickling,
