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Dill Pickles

TheFoodChannel's picture
Ever wanted to be able to make your own pickles? Allison will show you how with a simple cold pack method. You can make whole or spear dill pickles.
For hot brine
  Water 3 Cup (48 tbs)
  Pickling salt 1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)
  White vinegar 2 Cup (32 tbs)
Other ingredient
  Dill weed sprig 1
  Garlic cloves 2
  Cucumbers 6 Medium (5-6)

1. Sterilize the jars and seals in boiling water.

2. In a large pot, bring the water, vinegar, and salt to a boil.
3. Fill the jars with larger whole cucumbers first and then smaller ones on top and in any open spaces, one sprig of dill and garlic cloves.
4. Add brine to jars leaving 1/2-inch headroom. Wipe rim of jar until clean, place sterilized seal on jar, then tighten ring.
5. Place into boiling water bath for 15 minutes. The water should cover the top of the jars.
6. Remove from water bath and let stand for 24-48 hours before removing rings or storing. The seals will be concave when sealed.

7. Store for 4-6 weeks and use as needed.

Things You Will Need
Quart size wide mouth canning jars, sterilized, cooled

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
For all those pickle fans, who love having a jar of dill pickles right on their kitchen cabinet this recipe is a must watch. in this video the chef provides clear directives to combine cucumber with garlic and brine to make absolutely tempting pickle. Do not miss out some quick packing tips the chef shares.

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