Sour Dill Pickles

 

We have had a great canning season this year. Our cucumbers came on early so it allowed us to make pickles before the heat of the summer set in. This pickle recipe is a combination of a sour and dill pickle, and have been developed through my years of canning. We are a pickle loving family so we love the different flavors that can come from a simple jar of pickles.

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How To Make Sour Dill Pickles Recipe

We will start with and ice cold water bath

 with ice cubes.

Add our cucumbers from the garden

 that have been washed and trimmed,

 to the ice water bath.

Let them soak in the ice water bath for several hours.

Next we want to sterilize the jars, and lids. 

Then we will slice the cucumbers into spears.

Next place the seasons in the bottom

 of each jar that has been sterilized.

Next stack the cucumber spears in

 the jar with a little fresh dill fern.

Pour the liquid into the jar over the cucumbers 

and fill it to the bottom ring.

Put the lid and screw on the jar then

 place it into the water bath cooker.

When the jars have reached room temperature, 

then remove them to a holding place and

 do not move them again for 24 hours.

Recipe

Do Not Open the pickles for serving for at least 2 weeks.

Enjoy!

I started canning with my mother and Grandmother when I had to stand on a chair to reach the cabinet. Canning and preserving food is a way of life for our family and I am so happy to share this art with you. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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