Kittencal'S Dill Pickles And Method For Processing
- BRINE
- 1 cup pickling salt
- 1 quart white vinegar (use a good-quality vinegar such as Heinz brand or similar)
- 12 cups distilled water
- PICKLES
- 22 lbs pickling cucumbers
- 40 fresh dill sprigs (use 2 sprigs for each jar)
- 100 black peppercorns (use about 5 in each jar)
- 80 whole garlic cloves (peeled, using 4-5 per jar)
- 20 small jalapeno peppers (optional)
- Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
- I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
- Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
- Wash and scrub the cucumbers well under cold water.
- Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
- For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
- To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
- Ladle the HOT brine into each jar up to 1/2-inch from the top.
- Immediately place the lids on but DO NOT tighten completely.
- TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
- Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
- Remove the jars; set aside.
- As they cool you should hear the lids popping and they should have a small "dip" in the middle.
- The lids may NOW be tightened securely.
- Store in a cool dry place.
- Allow at least 2 weeks before opening.
pickling salt, white vinegar, water, pickles, cucumbers, dill, black, garlic, peppers
Taken from www.food.com/recipe/kittencals-dill-pickles-and-method-for-processing-245029 (may not work)