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Thread: Dill pickles

  1. #1
    Join Date
    Nov 2007
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    Central Florida
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    Default Dill pickles

    I am awash in cukes. What is the easiest and fastest way of making dill pickles? Haven't made any in 40 years but still have the crock. But isn't a way now of doing them in jars? TA
    Taz

  2. #2
    Join Date
    Nov 2009
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    The Sovereign State of Mississippi
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    Default

    Here's how I make my Garlic and dill pickles.

    I make the Pickle Brine first:

    1 cup Morton Course Kosher Salt
    1 Qt White Distilled Vinegar
    3 Qt Water
    Bring it to a BOIL

    I've already sterilized the Qt canning jars and lids.

    Add 2 Cloves of Garlic cut in half and 1 or 2 Stalks of Dill to the sterile jars. Depends on how much garlic and dill taste you want.

    Pack the cukes in the jar as full as possible, if you like your pickles quartered, do that before packing.

    Once the jars are packed with the cukes add the Pickle Brine to within an inch from the top of the jars.

    Then I water-bath can them.

  3. #3
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    Nov 2007
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    Central Florida
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    Default

    Thank you...am printing recipe out now.

  4. #4
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    Dec 2008
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    Default

    How long do you boil them? Twenty minutes?
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  5. #5
    Join Date
    Jan 2011
    Location
    North Idaho
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    Default

    Quote Originally Posted by Lraiser View Post
    Here's how I make my Garlic and dill pickles.

    I make the Pickle Brine first:

    1 cup Morton Course Kosher Salt
    1 Qt White Distilled Vinegar
    3 Qt Water
    Bring it to a BOIL

    I've already sterilized the Qt canning jars and lids.

    Add 2 Cloves of Garlic cut in half and 1 or 2 Stalks of Dill to the sterile jars. Depends on how much garlic and dill taste you want.

    Pack the cukes in the jar as full as possible, if you like your pickles quartered, do that before packing.

    Once the jars are packed with the cukes add the Pickle Brine to within an inch from the top of the jars.

    Then I water-bath can them.
    This is pretty close to the same recipe I use. It makes excellent kosher dills!
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  6. #6
    Join Date
    Apr 2011
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    On the edge
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    Default

    Does anybody salt brine the cukes over night before canning?

    I once had a recipe that required the over night or 24 hr. salt brine before canning, and then a brine was made for putting into the jars with the cukes. You had to de-salt the cukes before putting them into the jars. I lost the recipe, but it made the very best pickles I'd ever made, and they never did go limp with time while in the jar.

    Does anybody use a recipe like that?
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