This was my first attempt at making dill pickles. Of course, my confidence in making pickles is not strong and I am self-admittedly insecure with canning but I seriously looked like a rock star with this recipe.
I found this recipe in the 2013 Taste of Home a special edition publication on canning and preserving. The description of the recipe describes the pickles as “tangy, zesty and crispy - no one will believe you made them yourself!” I cannot agree more. So, if you are looking for a great dill pickle recipe, it is right here.
- 6-8 lbs of pickling cucumbers
- 40 fresh dill sprigs
- 2 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 quart water
- 1 quart white vinegar
- 3/4 cup sugar
- 1/2 cup canning salt
- Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic. Set aside. In a dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
- Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Author: Jake Haen Ocala, Florida
Dehydrated Cucumber Chips
Looking for a new way to get your little one to eat cucumbers or just trying to process your harvest? I tried dehydrated cucumbers in my dehydrator which took FOREVER (close to 24 hours) but they came out good. This cool little snack must be served immediately because they hydrate fast in a humid climate. You can also season with garlic salt and dill for an added zest!