How to Make Dill Pickles

Fun and easy way to make pickles. This is a great family activity. Kids love making pickles! Make several jars to keep on hand as last minute gifts for Christmas, housewarmings, parties, or teachers.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 12 pint size mason jars with lids and rings
• 30-40 cucumbers approx 4-5 inches long
• 2/3 cup pickling salt
• 4 cups white vinegar
• 12 cups water
• 24 cloves of garlic, peeled and cut in half
• approx 60 sprigs of dill weed
• Large enamel pot
• Large pot filled with water

1. To prepare cucumbers:
   Wash thoroughly and cut into spears. Place cucumbers in a large plastic container and cover with water. Refrigerate for at least two hours, but no longer than four.
2. Boil jars and lids in a large pot for ten minutes to sterilize. Place jars on a cookie sheet covered with a thin dish towel. Leave lids in hot water. Put three dill weed springs and two garlic clove halves in bottom of each jar. Pack each jar with cucumbers. Place two dill weed sprigs and two more halves of garlic on top of the cucumbers.
3. Combine water, vinegar, and salt in an enamel pot. Bring to boil.
   Ladle boiling brine into each jar. Leave 1/4 inch at top of jar. Gently jiggle jar to release any air bubbles.
4. To seal jars:
   Wipe top of jar with a clean damp cloth. Remove lid from hot water and place on top of each jar. Gently screw on rings. Bring water used for sterilizing back to a boil. Place jars in pan. Water should cover more than half of the jar. Boil for 10 minutes. Remove jars from water and leave them undisturbed for 24 hours. Check to make sure jars are sealed properly and store for up to two years. Pickles can be eaten after eight weeks.

Tips & Warnings

• Make sure you soak the cucumbers for at least 2 hours in the refrigerator to ensure crunchy pickles
• You can also use okra in place of cucumbers
• Jars will seal as they cool, they are properly sealed when you can see an indention on lid.
• To remove garlic odor from your hands, rub hands on a stainless steel spoon.
• To easily peel garlic: blanch in boiling water for thirty seconds, remove and place in icy cold water. Skin will peal easily.
• If a jar does not seal, refrigerate pickles. Eat within 3 weeks.
• Only boil brine in an enamel or ceramic pot. Brine boiled in a metal pot will become cloudy.