Lepp Farms Pickling Cucumbers, rinsed. (Approx 1.5 lbs/jar)
You can trim off the blossom ends of the pickles, which some experts say enhances the “crispiness” of the pickles. The experts don’t all agree on this one, so it’s up to you.
Pickling or Kosher Salt
Don’t use table salt as it has anti-caking agents and iodine which will make your brine cloudy.
Fresh Pickling Dill
the long stalks with fully developed head, 2 stalks/jar
or Fresh Baby Dill, approximately ½ cup per jar
Pickle Crisp or Alum or Fresh Grape Leaves (this is thought to keep the pickles crisp. Again, pickling experts don’t all agree whether this actually makes a difference but most mothers used it, so I use it as well!)
Wide Mouth Quart Jars and Lids
Brine: (fills 7 jars)
9 cups water
3 cups pickling vinegar
3/4 cup coarse salt
3/4 cup sugar
Prepare the Water Bath:
Prepare the water bath by filling the canner approximately ½ full with water. Begin heating to a very gentle simmer while you are preparing jars. It should NOT be at a rolling boil when you place the jars in the water bath as there’s a possibility the jars might crack when you submerge them in boiling water. When all 7 jars are lowered into the water bath, the water should cover the top of the jars by 1 inch.
Prepare the Brine:
Combine the brine ingredients in a pot and bring brine to a boil, lower heat and maintain at a simmer until your jars are ready.
Fill Your Jars:
Prepare 7 quart jars by filling in the following order (wide mouth are perfect for dill pickles as it’s easier to get your hands in to pack the ingredients)
- ½ tsp. Pickling Spice
- 2 stalks fresh pickling dill, folded accordion style and flattened in the bottom of the jar as much as possible
- sprinkle of alum or Pickle Crisp (approx 1/8 tsp) or fresh grape leaf, rinsed.
- 2 large slices carrot (optional, but looks so pretty in the jar)
- ¼ green pepper, cut in a few wedges
- 2 dried red chili peppers
- 2 medium cloves garlic, peeled
- washed small to medium cucumbers, standing them up in layers till the jars are packed full of neatly stacked cukes.
Pack the ingredients and cucumbers in as tightly as you can. You can cut some of the tops off the cucumbers to help the top layer fit in the jar.
Make sure the tops of the cucumbers do not stand over the top of the rim of the jar or it will obstruct the lid from pulling down and creating a seal.
Pour HOT brine over cukes to within 1/2” from top of jar with a heat-safe measuring cup. Don’t allow the jars with the brine to cool to room temperature before you place them in the water bath as the jars could possibly crack when you submerge them in the hot water.
Wipe rim of glass with a clean, wet cloth, place seal on and tighten with screw top lid
Time to Can!
When all 7 jars are ready, lower them into a gently simmering bath, NOT a hard boil at this point. After they are submerged, turn the heat up on high and aim for a soft boil.
Place the lid on the canner and set your timer for 10 minutes from the time you put the jars down into the water bath.
At 10 minutes they will have begun to change color but still may have bright green spots, this is normal.
Lift the rack out to rest on the edge of the canner and allow jars to settle there for 5 minutes. Using pot holders, remove jars and place on a tea towel. Don’t move the jars for 24 hours.
Once jars are sealed, store them in a cool, dark environment and allow to rest for 3 months before opening. You can eat them right away, but the flavor is much better after sitting for a few months.
If a jar doesn’t seal, you can put the jar in the refrigerator and enjoy the pickles within 3 months.