Directions: |
Directions:Prepare home canning jars and lids according to manufacturer’s directions.
For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.
Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.
Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.
Process in simmering hot water (180-185 degrees) for 15 minutes (low temp pasteurization method).
Remove jars from canner and allow to cool completely (24 hours recommended). Remove bands and test for complete seal. Store in a dark, cool place.
Recommend six weeks of standing time for flavors to fully develop. |
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Notes: |
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Notes: About processing times: Normally, you begin timing at the point that the water has returned to the boil. However, for these pickles, you will use the low temperature pasteurization method. This method prevents over cooking the pickles and helps them to retain crispness during storage. The low temp method can only be used for high acid recipes. Jars are processed in simmering hot water (180-185 degrees) for 15 minutes. You must monitor the process carefully to ensure that the water temperature does not drop below 180 degrees during the canning process.
Processing time must also be adjusted for altitude. For this recipe using quart jars, the processing time is:
15 minutes for altitudes from sea level to 1,000 feet
20 minutes for altitudes from 1,001 to 6,000 feet
25 minutes for altitudes over 6,000 feet
If using pint jars, processing times are:
10 minutes at 0-1,000 ft altitude
15 minutes for 1,001-6,000 ft altitude
20 minutes above 6,000 ft altitude
After the jars have cooled, be sure to test for a complete seal. To test, first gently press the center of each lid. If there is any movement then the jar did not seal. Next, gently pull upward trying to lift the jar by the edges of the lid. If the lid pulls away, obviously it didn’t seal. The pickles are still good, but can’t be stored outside of refrigeration.
You will notice when you remove the jars from the canner that the cucumbers have become a more olive color and there is undissolved salt in the bottom of the jar. That’s normal. By the time the jars have cooled overnight all the salt should have dissolved. If the salt still hasn’t dissolved after sitting overnight, gently turn the jar over a couple of times to mix and disperse.
Store the jars in a dark, cool place. I recommend six weeks of standing time for the flavors to fully develop. For best quality, the pickles should be used within one year.
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This recipe for Kosher Dill Pickles is from