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Tuesday, August 30, 2016

End of Summer Canning: Dill Pickles

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Each summer growing up, I can remember my mom heading to the farmer's market to pick up TONS of cucumbers to make dill and bread and butter pickles. And since summer is coming to an end and this is your last opportunity to pick up fresh cucumbers before the weather turns, I wanted to share this recipe from Southern Living for canned pickles that my mom has been using for years. 

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I was down visiting my parents during pickle canning weekend, and we made both dill and bread and butter pickles. I'm a much bigger fan of the dill pickles, but if you would like to see the recipe we used for the bread and butter pickles, please let me know and I will post it! 

Here are a few pictures of the process. I will say, there are a lot of steps, but overall, the process of canning is pretty easy. As I mention in the recipe below, these pickles will be good on the shelf for a year and for a few weeks in the refrigerator. You can eat them as soon as they are ready, but it's good to wait at least a week for the flavors to develop. I'm making Cheeseburger Pizza tonight for dinner and I'm going to use our first jar! I'll keep you posted on how they taste ;)

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Homemade Dill Pickles
End of the summer canning with dill pickles.
Ingredients
  • 4 pounds pickling cucumbers
  • 14 garlic cloves, peeled & halved
  • 1/4 cup pickling salt
  • 3 cups water
  • 2 3/4 vinegar, 5% acidity
  • 14 sprigs fresh dillweed
  • 14 peppercorns
Instructions
Wash the cucumbers and cut in half lengthwise. Combine the garlic, salt, water and vinegar and bring to a boil. Remove the garlic and place 4 halves into each hot sterilized jar. Pack the cucumbers into the jars, adding 2 sprigs dillweed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving about 1/2 inch at the top. Wipe the jar rims. Cover jars with metal lids and screw on metal bands. Process the jars in boiling-waterbath for 10 minutes. Pickles will keep for about a year on the shelf and for a few weeks in the refrigerator.
Yield: 6-7 pints

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This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck 

12 comments:

  1. I love dill pickles but never thought to make them myself...it's always a little interesting to me that it's actually cucumbers LOL! xo, Biana -BlovedBoston

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  2. I will have to try this sometime...dill pickles are the best!

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  3. I LOVE dill pickles and can you believe I've never canned them. You make it look easy Peasy, so saving this!

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  4. My son is obsessed with pickles, so I probably need to do this. It would save us so much money!! Pinned!

    Xoxo,
    Whitney & Blaire
    Peaches In A Pod

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  5. Pickle lover here! I have never done this but have always wanted to!! Thanks for showing us how!!

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  6. Dill pickles are my faaaaave! I want to do this really bad! :)

    -Ashley
    Le Stylo Rouge

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  7. I loveeeeee dill pickles. My grandma always makes them and I swear I eat a whole jar in one sitting. My mouth watered looking at these pictures.

    Life is just Rosie
    Instagram

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  8. I would of never thought of doing this myself! I bet those will be delicious!!

    <3 Shannon

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  9. Sounds good ;)
    xx
    Mónica Sors
    MES VOYAGES À PARIS
    NEW POST: TRIKINI

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  10. We plan on growing everything when we finally get our house. Thanks for sharing this on the Creative K Kids' Tasty Tuesday linky, I see a lot of canning in our future.

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  11. I am such a pickle lover!! I so want to do this! Please come on over to our blog hop we have Wed-Sun and share this awesomeness! https://www.floydfamilyhomestead.com/

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  12. My husband and I both love pickles, and it would be so much fun to make some ourselves! The process doesn't seem to hard either!

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