Pickle canning recipes preserve the harvest. This one, Crispy Dill Pickles, puts up 8 pounds of pickling cucumbers.
Crispy Dill Pickles waiting to be opened.
Safe Food Storage for Fruits and Vegetables
When it comes to using up those cucumbers, nothing beats pickle canning recipes. This one, Crispy Dill Pickles, is sure to satisfy.
8 pounds pickling cucumbers
6 tablespoons dill seed, divided
2 tablespoons pickling spice, divided
12 whole black peppercorns, divided
12 garlic cloves, divided
12 grape leaves, divided
6 cups vinegar
6 cups water
3 tablespoons salt
Prepare 6 quart or 12 pint canning jars. Wash and drain cucumbers. If cucumbers are larger than 4 inches, cut in half lengthwise. Pack cucumbers in clean, hot jars. For each quart jar, add 1 tablespoon dill seed, 1 teaspoon pickling spice, 2 whole black peppercorns, 2 garlic cloves and 2 grape leaves. Divide in half if using pint jars.
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