Directions: |
Directions:Wash cucumbers. Combine vinegar, water, pickling salt and sugar in a dutch oven or large saucepan. Bring to a boil. Pack cucumbers firmly into hot sterilized jars. Leave ¾" headspace. Add 1 clove garlic and two sprigs dill. Cover with brine mixture. Leave ¼" headspace. Clean jar rim. Centre metal snap lid and apply screw band just until fingertip tight. Place in canner. Repeat with remaining jars. Cover canner. Process 20 minutes (processing time begins immediately). Remove from canner. Set upright and spaced apart out of drafts to cool. Cool 24 hours. Test for seal. Wipe jars, label and date. Store in a cool dark location.
Note: For crisp dill pickles, use only firm, ripe, blemish free cucumbers. Pickle cucumbers within 24 hours of harvest. Wash cucumbers thoroughly and remove the blossom end of each cucumber. Enzymes contained in this blossom will contribute to the soft pickle syndrome. The second secret is to utilize a recipe with the proper balance of vinegar and salt. Use commercial vinegars with a minimum of 5% acidity. Pickling salt is a must as any salt containing iodine may discolor or darken pickled foods. As well the anti-caking agents found in table salt will give a cloudiness to the brine. Last but certainly not least is the processing technique. Processing prepared jars of pickles in hot water canner is essential because it destroys enzymes and micro organisms which cause spoilage. And contrary to popular belief this processing will not result in soft dills if executed properly. |
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