Monday, August 16, 2010

Never-Fail Dill Pickles

I've tried canning Dill Pickles a couple of times in my married life and never have they turned out until last year.

Last year I was given lots of good dill pickle sized cucumbers and wanted dearly to have canned dill pickles turn out. So I turned to my newly published church cookbook and Lorna's recipe. Why Lorna? Because I've eaten her dill pickles at church and they are oh so good. Plus with a name like "Never-Fail Dill Pickles" it should work, right?

Well it did, it was super easy, and we loved them. Too bad all the cucumbers I've been given this year are too big for dill pickles. Oh well. For those of you who still have the small cucumbers for dill pickles, give this recipe a try and see what you think.

Never-Fail Dill Pickles
In bottom of quart jar put:
1 head of dill and some of the stem (about 6 inches and bend over to get in jar)
1 onion slice
and 1 garlic clove

Add cucumbers and then add to each jar:
1 Tbsp sugar
1 scant Tbsp canning salt
1/2 to 3/4 cup white vinegar

Add cold water to fill remaining jar. Put hot lids on and put jars in canner. Fill with water to tops of jar. Bring water to a boil and boil for 5 minutes. Turn off and forget about pickles until canner is cooled down. Note: Do not take cover off canner.

That's it! Super easy. The hard part is forgetting about them until the canner is cooled down. I found that it was easier if I did it at night and let them sit overnight while I slept. Let me know if you like them and I'll try not to be too envious as I won't have any this year.


Susan said...

That sounds doable, Glenda. Thanks! Main question is whether I'd be water-bathing the jars or pressure-canning. Jars into cold water in a water-bath, and then heated, boiled, and cooled completely?

Glenda said...

Yes - jars into cold water then heated, boiled, and cooled completely.

Susan said...

But are they pressure-canned?

Glenda said...

Susan I don't think so because isn't pressure canning keeping whatever at a certain pressure for a certain length of time?

I simply put my jars into my pressure canner (I don't have a water bath canner), fill with water, put on the lid, bring to a boil, boil 5 minutes and then turn off the canner and wait till it is cool to take out the jars.

Does that help?

Susan said...

Thanks, Glenda. That is what I thought you probably meant, but I wasn't sure if I needed to get it up to pressure and then start counting my five minutes. Thing is, my cucumber vines are wilting fast because of the fungus, so my pickles this year will be mostly confined to your cucumber/onion salad I froze this weekend.