I have a bunch of cucumbers in the garden ready, little pickling ones, and I would like to can some dill pickles for this winter. I have onions, garlic, dill and spices in the garden also. Can someone give me a good canned pickle recipe. Thanks

Craig

-- craig swasnon (craig@rswcorp.com), July 28, 2001

Answers

KOSHER DILL PICKLES 4 lbs cucumbers, 2-4 inches long 3-1/2 tablespoons pickling salt 1-1/2 tablespoons mustard seeds 3 cups water 3 cups white vinegar 6 bay leaves 6 cloves garlic 6 fresh dill heads or 1-1/2 tablespoons dill seeds.

Wash cukes, remove blossom end. Combine salt, mustard seeds, water and vinegar in a pan, heat to boiling.

Into each hot, sterilized quart jar put 1 bay leaf, a piece of garlic clove and a piece of fresh dill. Pack with cukes. Top each jar with 1 bay leaf, 1 garlic and 1 dill head. Fill with the hot liquid. Leave 1/4 inch headspace. Seal as usual. 10 minutes in hot water bath. Yield 2-3 quarts. Ready to eat in 2-3 weeks.

I double the recipe each time, the fresh dill instead of just dill seeds makes this a great pickle. I cut my cucumbers into spears and pack the jar full. Enjoy!

-- Scott (Farmerwebb@hotmail.com), July 28, 2001.