Tuesday, September 21, 2010

Half Gallons of Pickles

“I’d like to make whole pickles this year.”
“Ok, but we’ll need some bigger jars.”
Such an innocent conversation… yet when he came home from the hardware store with half gallon canning jars… I knew he meant business.
Andy wanted to make some monster sized pickles and that is just what he did. A little dill, lots of garlic and there you go. Dill pickles. It was a guess for how long to have them in the canner - and no luck getting the water over the top of those lids, but he made it work. Here's hoping they are all he'd dreamed about. Wonder if he wants some ice cream too... guess we may have a problem if he does....

Andy's Dill Pickles
What you need!
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic – peeled and halved
16 sprigs fresh dill weed

What to do!
Wash cucumbers and place in the sink with cold water and lots of ice. Soak in ice water for at least 2 hours but no more than 8 hours.
Sterilize 8 (1 quart) canning jars and lids in boiling water for a least 10 minutes.
In a large pot over medium heat, combine the vinegar, water and salt. Bring the brine to a rapid boil.
In each jar, place 2 half cloves of garlic, 1 sprig of dill, then enough cucumbers to fill the jar. Add 2 more garlic halves and 1 more sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jars’ rim of an residue.
Process sealed jars in a boiling water bath. Quart jars approximately 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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