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

Yield: 8 Pints

Author: Miz Helen's Kitchen

Sour Dill Pickles

A delicious pickle recipe developed and handed down though our family. A sour pickle with a hint of dill.

Ingredients

• 5 pounds cucumbers
• The Spice Mix
• 2 tablespoons dill seeds
• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 1/2 teaspoon red pepper flakes
• 8 cloves garlic (1 for each jar)
• 1 bunch dill ferns (Dill Fern For each jar)

The Pickle Brine

• 3 cups white vinegar
• 1 cup apple cider vinegar
• 1/2 cup kosher salt
• 4 teaspoons sugar
• 4 cups water

Instructions

1. Wash the cucumbers and trim off the ends.
2. Prepare a tub of ice water for the cucumbers and add salt to the water, it should be very salty and very cold.
3. Place the cucumbers into the ice bath and leave them there for 5 hours.
4. Prepare the jars:
5. Clean the jars and lids with soap and water, then dip in a large pot of boiling water to completely sanitize jars and lids. Carefully remove from boiling water and set on clean towels to dry.
6. Remove the cucumbers from the ice bath and slice the cucumbers into spears.
7. For the spice mix, mix the dill seeds, peppercorns, mustard seeds, and red pepper flakes.
8. Place 1 tablespoon of the spice mix in the bottom of each canning jar.
9. Pack the cucumber spears into the jars as tight as you can. Adding a fern of dill and 1 clove of garlic to the jar.
10. Mix the pickle brine in a medium sauce pan and bring to a boil, the remove from the heat.
11. Pour brine into each jar to within 1/4 inch of the top. Place the lid and the screw top on the jar.
12. Place the jars into a water bath canner and pour water over the jars to completely cover the jars by 1 inch. Bring the water to boil and boil the jars for at least 10 minutes. Remove the jars to a holding place and let them come to room temperature. Do Not Move the jars for at least 24 hours.
13. Make sure all the jars have sealed, do not open the jars for serving for at least 2 weeks.

Created using The Recipes Generator

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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