Kittencal's Dill Pickles And Method For Processing

Total Time: 336 hrs Preparation Time: 336 hrs

Ingredients

• 1 cup pickling salt
• 1 quart white vinegar (use a good-quality vinegar such as heinz brand or similar)
• 12 cups distilled water
• 22 lbs pickling cucumbers
• 40 fresh dill sprigs (use 2 sprigs for each jar)
• 100 black peppercorns (use about 5 in each jar)
• 80 whole garlic cloves (peeled, using 4-5 per jar)
• 20 small jalapeno peppers (optional)

Recipe

• 1 before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
• 2 i sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
• 3 place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
• 4 wash and scrub the cucumbers well under cold water.
• 5 using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
• 6 for the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
• 7 to each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
• 8 ladle the hot brine into each jar up to 1/2-inch from the top.
• 9 immediately place the lids on but do not tighten completely.
• 10 to process: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are not touching each other!).
• 11 pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
• 12 remove the jars; set aside.
• 13 as they cool you should hear the lids popping and they should have a small "dip" in the middle.
• 14 the lids may now be tightened securely.
• 15 store in a cool dry place.
• 16 allow at least 2 weeks before opening.