Canning Recipes




Short-Brined Dill Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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12 pounds pickling cucumbers - (3" to 5")
1 1/2 cups pickling salt
2 quarts water -- divided
7 1/3 cups cider vinegar or distilled white vinegar
1/4 cup sugar
16 garlic cloves -- peeled, sliced
24 dill heads
32 black peppercorns
8 small dried chile peppers -- (optional)
24 grape leaves - (to 32) or 48 to 64 sour
cherry leaves -- (optional)

Gently wash the cucumbers and remove the blossom ends. Halve or quarter
the cucumbers lengthwise or leave them whole, as you prefer.

In a large bowl or crock, dissolve 3/4 cup pickling salt in 2 gallons of
water. Add the cucumbers and let them stand in the brine for 8 to 12
hours. Drain the cucumbers. If you like less salty pickles, rinse and
drain well again.

Place mason jar screw bands and lids in hot water. In a nonreactive pot,
bring to a boil the remaining 3/4 cup pickling salt, the remaining 2
quarts water, the vinegar and the sugar, stirring to dissolve the salt and
sugar.

While the mixture heats, divide the garlic, dill, peppercorns and, if you
are using them, the chile peppers and grape or cherry leaves, among 8
quart or 16 pint mason jars. Pack equal portions of the cucumbers into
each jar.

Pour the hot vinegar mix over the cucumbers, leaving a 1/2-inch head
space. Close the jars with hot lids and screw bands. Process the jars in
a boiling-water bath 10 minutes for pint jars, 15 minutes for quart jars.

Remove and cool. Store the jars in a cool, dry, dark place for at least 1
month before eating the pickles.

This recipe yields 8 quarts or 16 pints.





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