But now I'm in pickle heaven, with this easy to follow recipe and method. I have made several batches of pickles since discovering the Ball Kosher Dill Pickle Mix. I changed the recipe just a little because we like strong dill and garlic flavored pickles like the Deli style Claussen pickle. The end result is amazing.
What you’ll need:
What you’ll need:
- 7 pounds of pickling cucumbers (about 28 small to medium)
- 2 1/2 cups vinegar
- 6 cups of Water
- 1 package of Ball Kosher Dill Pickle mix
- Dill weed, if desired
- Fresh garlic, chopped, if desired
- Ball pickle crisp granules
- 4 Quart or 8 pint Canning jars
- Lids and bands
How to make pickles:
Please read instructions before beginning!
Choose fresh, small, blemish free cucumbers. Cut the ends off the cucumbers.
|Choose fresh unblemished cucumbers|
Heat to a boil. Reduce heat and simmer.
Pack cucumbers into hot, sterilized canning jars. I put my jars into the water bath canner to keep them hot and to sterilize them, killing two birds with one stone. I then take one jar out at a time to fill.
If desired, add extra dill and a few pieces of diced garlic. Adding a little extra dill and garlic will give the pickles a more intense flavor.Add a 1 teaspoon pickle crisp, there's nothing like firm crisp pickles.
Ladle pickling liquid over the cucumbers, leaving a half inch head space.Remove air bubbles. Wipe jar rim.
Apply lids and bands to jars to fingertip tight.
Refrigerator method:Refrigerate pickles. For added flavor allow pickles to stand in refrigerator for at least 3 weeks.
Canning method:Place jars in water bath canner. Cover jars with water. Bring to a slow rolling boil. Process in boiling water canner for 15 minutes. Check each jar to make sure they have sealed.
DO NOT tighten down the rings, you may break the seal!
Allow pickles to stand in a cool dark space for 4 to 6 weeks for enhanced flavor.
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Hope you're enjoying the summer,