Dill Pickles - WOW!

I really, really enjoy eating dill pickles. I do not care for sweet pickles...yuck.
Until a few years ago, I had only made jalapenos and pickles with my grandmothers. I took the memories from the 1970's, my grandmothers' recipes and whipped up a batch of pickled jalapenos. They turned out beautiful and delicious.

I decided to make another batch of pickled jalapenos, only on a much larger scale and the reults were super! I passed all of them out to family and friends. I got rave reviews and requests for more.

So, I decided to make pickles instead of jalapenos, using the same brine and processes. I successfully made a HUGE batch of I pickles. I used regular sized cucumbers because the smaller cucumbers used for pickling were unavailable. Again, they were uber delicious and were a huge hit with requests for more.

Today, I made yet another batch of dill pickles and these were even better! This time I found the smaller cucumbers at Walmart in the produce department. Well, I have to say that despite the complexity of sound of the instructions, these pickles are  resonably simple to make. My homemade pickles are free of artificail colors and other weird ingredients that I cannot pronounce.

However, the process of sterilization is slightly time consuming, but you can do this in steps on different days. I sterilize the jars the day before and cover them with a cloth.

I suggest you try a small batch on your first time out.
Having the right equipment makes the process much easier and successful!
Also, have all the ingredients measured and cucumbers cleaned and cut before beginning. You will be greatful!

MUST HAVE SUPPLIES:

• 6 pint size canning jars (can be reused but have to be cleaned and sterilized).
• 6 New lids and 6 rings (must be new and not reused).
• 1 large stew pot for boiling water for sterilization.
• Rubber tipped jar tongs. It is nearly impossible to remove the jars from the boiling water without them...and dangerous to your hands.
• Canning funnel (it is really difficult to fill the jars with the brining liquid without this handy gadget).
• Ladel
• Small strainer for removing cucumbers from hot liquid.
• Towels
• Cooling rack
• Cookie sheet

Additional Supplies:

• Timer
• Cook top
• Hot pads
• Steril gloves
• Measuring spoons
• Measuring cups (liquid measure)
• Paper towel

Ingredients:

1. 2 cups of Vinegar (white distilled)
2. 2 cups filtered (bottled water)
3. 4 Tablespoons granulated sugar
4. 2 Tablespoons sea salt
5. 6 pods of garlic (peeled but whole)
6. 1 teaspoon of mustard seeds
7. 1 teaspoon of dried chili pepper seeds (Optional)
8. 6 (1 for each jar): Cherry peppers (You can use bell pepper slices, or whole chili peppers...anything colorful).

How to Sterilize Jars and equipment:

• Heat tap water to boiling in a large 10 quart or larger pot.
• Clean and rinse all jars, lids, and rings.
• Emmerse all of the jars, lids and rings, plus the strainer, spoon, ladel, and strainer.
• Let them sit for at least 10 minutes.
• Using tongs, carefully remove and jars and any water in the jars and set them on a dry towel. Allow these to completely air dry. 
• Cover with a clean dry towel for no more than 24 hours prior to using.

Directions:

1. Clean, rinse, and sterilze all jars, lid, and rings. Also, sterilize all utensils: funnel, tongs, ladel, and strainer.
2. Clean and rinse well all cucumbers.
3. Slice all the cucumbers in even slices, about 1/8 inch thickness.
4. In a large saucepan combine the water, vinegar, salt, and vinegar (this is called the brinning liquid). Heat until boiling.
5. Add in the mustard seeds, garlic pods, chili pepper seeds (or chili peppers) and sliced cucumbers.
6. Stir well and remove from heat. Let this sit for 10 minutes.
7. Insert the funnel into one of the sterilized jars.
8. Using a slotted spoon or small strainer, dip out a small amount of the pickles and place in the jar. Press them down tightly with a sterilized spoon. When the liquid is added the pickles will float and if it is not tightly packed there will be an inch of liquid without pickles.
9. Fill the jars to nearly the top.
10. After all the jars are filled, laddel in the brinning liquid (the seasond vinegar water). Fill with the brinning liquid to about 1/8 inch from the top.
11. Use the sterilized spoon and press the cucumbers down to help release any trapped bubbles.
12. Using a papertowel dip a corner of this in some boiling water and carefully wipe the top edge of the jar to remove any liquid that might have spilled when filling the jars.
13. Apply the lids and then the rings. Tighten the rings tightly.
14. Fill a 10 quart or larger stew pot with water and bring to a boil.
15. CAREFULL lower the filled and sealed jars in the boiling water using the canning tongs. Make sure that the jars are completely emmersed.
16. Let the jars of pickles set in the water for 7 minutes on a slow boil/simmer.
17. Turn off the water when the time is up then using the canning tongs, CAREFULLY lift out each jar and place them on the cooling racks or a surface coverd with a clean and dry dish towel.
18. Gently dry the excess water off the tops of the jars, but don't move the jars if at all possible.
19. As the jars cool you will hear the lids make popping sounds as they pull a vacuum.
20. When the jars are completely cooled, store in a dry and dark place until ready to eat. 
21. Refrigerate all opened jars and uneaten pickles.

Shelf life is 12 months if unopened and stored correctly.