Good recipe for home gardeners. No more waiting until you have enough cucumbers to do a huge recipe! This way you can make just one jar or many jars easily.
Follow amounts listed to be added to each jar. All amounts listed are to be added per jar.
Quart Jar:
2 Grape Leaves
2 Cloves Garlic (sliced)
2 t. Dill Seed
2 Heads Fresh Dill (or about 2t Dill Weed)
1 Tb Pickling or Corse Kosher Salt (non-iodized)
1/2 Cup White Vinegar (5% acidity)
Hot Water
PROCESS 12 Minutes
Pint Jar:
1 Grape Leaf
1 Clove Garlic (sliced)
1 t. Dill Seed
1 Head Fresh Dill (or about 1t Dill Weed)
1/2 TB Pickling or Corse Kosher Salt (non-iodized)
1/4 Cup White Vinegar (5% acidity)
Hot Water
PROCESS 10 Minutes
1/2 Pint Jar:
1 Small Grape Leaf
1/2 Clove Garlic (sliced)
1/2 t. Dill Seed
1/2 Large or 1 Small Head Fresh Dill (or about 1/2t Dill Weed)
3/4 t. Pickling or Corse Kosher Salt (non-iodized)
2 TB White Vinegar (5% acidity)
Hot Water
PROCESS 8 Minutes
DIRECTIONS:
Wash cucumbers well and cut off blossom end by about 1/4 inch. This is where the enzymes that make pickles too soft mainly is so trimming them will help the pickles stay crispy. If you cant tell which end is the blossom end its the lighter colored end. Prepare the cucumbers as you wish by leaving small ones whole for baby dills, cutting them in half length wise then each half in thirds or fourths length wise to make spears, slicing rounds for hamburger chips or chopping finely for dill relish. Start the jars by putting the leaf in the bottom first then the spices. You can also add peppercorns or red pepper flakes if you want them to be spicy. Next add the prepared cucumbers to the neck of the jars. Add the vinegar then enough HOT water to 1/4″ from the top. Wipe the top rim of the jar(s) clean and place a sterilized NEW lid on each jar. Screw the ring band on and tighten. Place in water bath canner or stock pot with hot water in it. Make sure water level is at least one inch over the tallest jar. Bring canner to a boil. Count processing times from the time the water canner STARTS to come to a full rolling boil, not the time the jars are placed in the canner. Remove jars when time has been reached and cool on a towel on the counter. If they seal they are good for one year, if they don’t put them in the fridge and use those ones first. They are good right away but are even better when they have been in the brine for a week. ENJOY!
Printable recipe: http://www.food.com/recipe/easy-dill-pickles-as-little-as-1-jar-at-a-time-505669
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Video Rating: 4 / 5
