Grit associate editor Jean Teller shares a brined dill pickles recipe to can up your cucumber crop.
Easy brined dill pickles recipe for cucumbers you need to use up from the garden.
40 to 50 medium-size cucumbers
3/4 cup whole, mixed pickling spices, divided
2 to 3 bunches fresh dill or dried dill, divided
1 pound pure salt
1 pint vinegar
2 gallons water
Wash and drain cucumbers. In a 5-gallon, clean crock, place half the pickling spices and a layer of dill. Add cucumbers to within 4 inches of top.
In a large bowl, combine salt, vinegar and water, mixing well. Pour over cucumbers. Place layer of dill and remaining pickling spices on top. Garlic may be added.
Cover cucumbers with a heavy, clean plate (not metallic) or something similar to hold cucumbers under brine. Use only enough brine to cover plate; liquid from cucumbers may cause the crock to overflow.
Keep crock at about 70 degrees Fahrenheit. Each day, remove scum that forms on top of brine. Allow pickles to ferment until well-flavored with dill and clear throughout, with no white spots when cut. In 2 or 3 weeks, pickles should be ready to eat.
Clean and sterilize quart canning jars. Prepare water bath processor.
Pack cured pickles into hot jars. Strain pickle brine, bring to a boil, then pour hot brine over pickles, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling water bath.
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