Canning Dill pickles, using my Grandma Ella’s recipe, was just one of the many items I canned during the summer months, many years ago. I don’t do much canning anymore… due to time and expense.
However, it’s September, the canning feeling is in the air and I was at Farmer Grant’s produce stand day- before-yesterday… and a peck of cucumbers spoke to me.
In fact, before I knew it… the peck of cucumbers and two bags of fresh dill were in my car before I even had time to think about it. “What the…. I don’t have time for this and there is not one earthly nutritional benefit for having dill pickles in my food storage,” I said to myself.
Then I said, “I want to do this… just for me… for fun.” I never thought I would ever say that canning would be fun after “putting up” hundreds of bushels of produce in the past. But, at this moment in time… it’s fun.
So here we go. I want to share with you, my Grandma Ella’s Homemade Dill Pickle recipe. Mmmmm… they’re so good!
Here’s what you need:
A. 1 peck of cucumbers. Now I never buy the ones the farmer says are “Dills.” I go the next size smaller. They fit better in the bottle and are “cruncher.”
B. 1 gal. of white vinegar.
C. Fresh dill. You need a dill head for each bottle which should include stems and pieces. (this recipe will do between 12 and 14 quarts.)
D. Alum (that’s for the pucker.)
E. Salt ( don’t use iodized salt, it will cause the solution to become cloudy.)
F. 1 garlic bud or clove for each bottle.
G. One grape leaf for each bottle. (They say it keeps the pickles crisp. I don’t know if that’s true but Grandma Ella did it… so who am I to argue with success.) I raid my neighbors grape leaves, since I don’t grow grapes.
H. You will need clean wide mouth jars, rims and lids. (12 -14)
Make your vinegar solution: 1 Qt. Vinegar. 3 Qt’s water. 1 C Salt. (This recipe is solution for 6 or 7 quarts.
In each jar, place a grape leave in the bottom. Add one peeled garlic clove, 1 pinch of alum (that’s what grandma said.) but it equates to about 1/8 tes. of alum. At least one dill flower head and a bunch of stems and pieces. It looks like weeds in there but it’s okay. (This is a lousy photo… but you get the drift.)
Now, put the cucumbers in the jar. With these smaller cukes…I can get about 5 or 6 in a jar… just force them in there tight.
I place my bottles on top of my canner bottom and let the steam rise up around them. Or, you can just place the jars in a large frying pan with boiling water and let the steam come up around them. My lids and rims are in a little pan of water… boiling away… and my solution is boiling too. Everything needs to be hot!
Fill one hot jar with the solution.
Take from the boiling water, one lid and rim.
Place it on the filled jar. Tighten the hot jar rim and set your bottle aside.
Repeat the process until you have all the jars filled.
It’s important for you keep everything hot… cause we’re not going to process these bottles. Nope.. No way.. makes the cucumbers soft… and Grandma Ella didn’t do it… and it works… and we’re not dead from any little micro bug. Besides… with all that vinegar and salt… anything bacteria that would have been alive is now… long gone.
There you have it….Homemade Dill Pickles. It’s not hard and they’re so good… BUT…HERE’S THE DEAL… you can’t open a jar until THANKSGIVING. Nope… keep your mitts off until Thanksgiving day. I know it’s tempting. Another reason to celebrate Turkey Day!
It takes that long for the pickles to cure in the brine… but it’s well worth the wait.
Till Later,
Kathy Griffiths
Insightful Nana
P.S. I wonder what else is going to end up in my car… so I can do a bit of canning… just for fun.
P.P.S. If you want a printable recipe for your files, fill in the box below so I can send you the link.
Besides… once you sign in… You’ll be on my freebie list and I’ll be sending you all kinds of fun things… especially for the holidays. You won’t have to sign in again.
FAQs
Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basem*nt. Don't store in a warm spot! To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier.
How long to boil jars for canning pickles? ›
Jars should be sterilized by keeping them in simmering water (greater than 180ºF, but not boiling) for no less than 10 minutes; this is most easily done in your canning pot. In a separate pot or bowl, submerge the lids in hot, but not boiling, water for at least five minutes to soften the gaskets.
How long to ferment dill pickles? ›
Environment. Choose a suitable environment for the optimal fermentation: temperature between 70°-75°F is ideal. At that temperature, it will take 3-4 weeks for a full fermentation. If the temperature is higher, spoilage is more likely.
What makes pickles stay crisp when canning? ›
Tannins work against softening enzymes and help keep pickles crunchier. They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!
What to avoid when pickling? ›
"Pickles are about vinegar and salt, not sweetness," says Perry. Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy. If you just use vinegar in your brine, it will be way too sharp, warns Perry.
Do you have to soak pickles before canning? ›
Common Crunchy Pickle Tips
Use the freshest cucumbers possible. Add tannins such as grape leaves or horseradish leaves. Cut off the blossom end of the cucumber before pickling. Keep your pickles cold or soak them in ice water before canning.
Do you have to do a hot water bath when canning pickles? ›
All pickles and pickled products are subject to spoilage from microorganisms, particularly yeast and molds, as well as enzymes that affect flavor, color and texture. Processing in a boiling water-bath canner will prevent both of these problems. Standard canning jars with self-sealing lids also are recommended.
Do homemade pickles need to be pressure canned? ›
It's important to note that hot water bath canning does not work for all vegetables. the hot water bath method can be used for jams and jellies, tomatoes, applesauce/apple butter, and pickles. Other vegetables (corn, green beans, asparagus, carrots, etc.) require a pressure canner.
Why do you have to boil jars before pickling? ›
Air pockets trapped inside the jar can lead to spoilage by allowing bacteria to thrive. When you boil the jars, the heat causes the air inside to expand and escape, leaving behind a vacuum effect when the jar cools down. This vacuum ensures a tight seal, preventing any further contamination.
What happens if you boil pickles too long? ›
2. My pickles are soft. Typically soft pickles are a result of boiling them too long in your hot water bath canner or from having the water too hot. The temperature for the hot water bath shouldn't be higher than 185° F (keep the temperature between 180F to 185F) or it may cause softening in your pickles.
Bring to a rolling boil, cover the canner and boil for 10 minutes if using 4-, 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. (Check individual preserve recipes for more specific processing times.) Let cool for 10 minutes before removing the jars from the pot.
How do you know when pickles are done fermenting? ›
Within 1 week it should start to taste sour. If you like it, it is done. If not let it continue to ferment. Pack the vegetables back down until the liquid rises above them.
What is the best stage of dill for pickles? ›
Growing Dill for Pickles
Much of my garden dill is used for making pickles, and while there is no hard-and-fast rule on the best stage of growth for harvesting dill for pickles, I prefer the green seed stage. This occurs about two weeks after the yellow flower umbels appear, typically about 70 days after planting.
How often do you burp fermenting pickles? ›
You'll need to check the jar every morning and “burp” it. Just open the lid and allow the trapped air to escape. If you're worried you'll forget to do this, you can invest in some “airlock lids” from Amazon. These are made of silicone and have a release valve that automatically lets air out, but doesn't let air in.
How long does it take for canned pickles to seal? ›
Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.
How long can homemade pickles sit out? ›
Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture.
How long can you wait to pickle cucumbers? ›
For best quality, pickle fruits or vegetables within 24 hours of harvest, or refrigerate for no more than a few days. Remove all blossoms from cucumbers and cut a 1/16-inch slice from the blossom end. The blossoms contain enzymes that can cause softening of the final product.
