Ball Canning Dill Pickle Recipes

CANNED DILL PICKLE RECIPE

Steps:

• Wash jars and lids with soap and water.
• Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
• Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
• In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2" of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
• Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
• Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.

QUICK, FRESH-PACK DILL PICKLES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

DILL PICKLE RECIPE FOR CANNING

Steps:

• Start your water bath canner in a pot big enough to hold 5 one pint mason jars. The water (and the pot!) should be deep enough once the jars are added there is at least 1 inch of water above the top of the jars. Bring the pot to a boil.
• Prepare a brine by bringing 4 cups water, 4 cups vinegar and 1/2c salt to a boil.
• While the brine and canner are coming up to a boil, gently wash cucumbers to remove any dirt and nip off both ends. Either leave the cucumbers whole or slice into 1/2inch slices.
• At the bottom of each wide mouth pint mason jar, add 1 teaspoon of mustard seeds, dill seeds, coriander seeds, black peppercorns and the dill heads or fresh herb sprigs.
• Pack tightly with pickles and a few slices of onion. Top 2 with 2-3 garlic cloves. Be sure to leave 1 inch of headspace above the pickles.
• Cover with brine to just submerge the vegetables, being sure to leave 1/2 inch of headspace above the top level of the brine.
• Cap and band mason jars to just finger tight and place into boiling water in your water bath canner. Process for 10 minutes for pints (or 15 min for quarts) below 1000 feet of elevation. (15 minutes for pints at 1,000-6,000 feet)

GUEST CONTRIBUTOR

Steps:

• 1 Rinse the cucumbers under cold running water, and trim any that are longer than 5 inches so that they'll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place the spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon of the water and 6 tablespoons of the salt in a large pitcher, stirring until the salt dissolves. Pour over the cucumbers; cover and let stand at room temperature 24 hours. Drain; rinse under cold running water, and drain. 2 Combine remaining 1 quart water, vinegar, next 2 ingredients, and remaining 1⁄4 cup salt in a stainless-steel or enameled saucepan. Bring to a boil, stirring until the salt and sugar dissolve. 3 Place 2 of the dill sprigs and 1 teaspoon of the mustard seeds into a hot jar, and pack tightly with the cucumber spears. Ladle the hot pickling liquid over the spears, leaving 1⁄2-inch headspace. Add 1⁄8 teaspoon Ball® Pickle Crisp® Granules to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. 4 Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.