My Cucumbers are done for the summer, but my pantry is almost full so we are happy!
Jan’s Dill Pickles
45- 50 Cucumbers ( I like Straight 8, for pickling, about 4-5 inches long)
Soak Cucumbers in an Ice water Bath for 30- 40 minutes before packing into jars. (I use an Ice Chest to do this)
12 Cups Well water ( or non- chlorinated water)
6 1/2 Cups White 5% Vinegar
1 – 6.5oz. Package Kosher Dill Pickle Spice Mix (Make sure it is Kosher, and does not have any gluten ingredients. I use Mrs. Wages or Ball)
3 Teaspoons Alum
1/2 Cup Canning Salt
1 Tablespoon Minced Garlic
3 Teaspoons Dry Dill Weed
Before packing sterilized jars, Then add 2 small Cloves of Garlic to each jar ( I like to use wild garlic)
And 1 Flower stem of fresh Dill Seed ( just as it is going dry) to each jar.
Bring all ingredients ( except the garlic cloves and Dill Seed) to a boil. Pack cucumbers into sterilized wide mouth quart Jars and pour boiling brine over cumbers. With in 1/2 inch to the top of jars. Cover each jar with a sterilized cap and ring. ( be sure to add the garlic cloves and dill seed before sealing) Place filled jars into boiling water canner and process for 10 minutes in boiling water bath. ( this is per my canning book) This should make 10 – 12 Quarts, depending on how tightly you pack the jars.
When processing time is up, remove from water and let each jar cool and seal. If a jar doesn’t seal, be sure and refrigerate that jar. Before I open a jar of pickles, I like to refrigerate it for about an hour to make sure the pickles get crisp.