Blueribbondillpickles Recipes

CANNED BLUE RIBBON DILL PICKLES RECIPE - (3.8/5)

Steps:

• GET ALL OF THIS GOING BEFORE FILLING THE JARS. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. Fill canning kettle half-full with hottest tap water; set on burner over high heat. In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired. Once jars are loaded, pour in the brine leaving half-inch head space in each jar. Add lid and ring to each jar, tightening evenly. Place jars into canner with water JUST to the necks of the jars. Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up). Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard. NOTES: When washing/scrubbing cukes, sort them into piles by size. This helps in filling the jars evenly.

BEST EVER BLUE RIBBON DILL PICKLE RECIPE

Steps:

• Wash jars with hot, soapy water. Rinse and fill with hot water. Set aside.
• Fill canning kettle ½ full with hottest tap water. Set on burner over high heat and cover with lid. This will help raise the temperature of the water faster. Allow it to come to a boil.
• In a medium saucepan, place lids and rings in the pan. Cover with water and bring to a simmer on the stove.
• In a large saucepan, bring water, vinegar and salt to a boil. Turn off the heat and set aside.
• Filling the jars:
• Working with one jar at a time, dump the water out of the jar. Place a layer of dill at the bottom of each jar, along with one clove of garlic. Then TIGHTLY load the cukes into the jars. Add a few tiny spriglets of dill on top of the cukes with another garlic clove. Pour bring over cukes, leaving ½″ head space. Cover with simmered lids and rings. Continue until all of the jars are filled.
• By now, your large canning pot of water should be boiling. Using your jar rack if you have one, place jars into the canner with the water JUST to the neck. The water will probably stop boiling...that's OK. Keep the heat on high (you may want to put the cover back on the pot) and as soon as you add the jars, immediately start counting for fifteen minutes (the water will probably just start to boil by the end of the 15 minutes). Immediately removed the jars from the water. Cover the jars with a dish towel and allow to cool. Check for a seal when cool.
• These are best when you let them set for at least 6 weeks prior to using them. Enjoy!

UNCLE BILL'S DILL PICKLES

Steps:

• PREPARATION OF DILL CUKES THE NIGHT BEFORE.
• Remove blossom ends and stems and discard.
• Place dill cukes into a large tub or a clean laundry tub.
• Cover with cold water.
• Add 2 bags of ice cubes or 1 block of ice.
• Let chill overnight.
• BRINE.
• In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
• Boil for 2 minutes.
• Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
• Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
• Wash and drain dill cukes.
• Place 1 dill head and stem in the bottom of each jar.
• Stuff the jars with cukes, vertically.
• Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
• Stuff one Jalapeno pepper into each jar.
• Place another dill head and stem on top of the cukes in each jar.
• Fill jars with hot brine to within 1/2" of top of jars.
• Make sure that none of the dill head is touching the top of the jar.
• Push the dill heads down if necessary.
• Wipe tops of jars clean.
• Prepare canning lids according to manufacturers instructions.
• Place lids on jars and screw on screw tops finger tight only.
• Prepare a canner and bring water to a boil.
• Place jars in rack with lids up and immerse in the boiling water.
• Boil or process for 10 minutes.
• Remove jars onto a dish towel and cover with another dish towel to cool.
• Jars are sealed when the lids pop and are concave (curved down).
• Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
• When cooled and sealed, label jars and store in a cool, dark place.
• Allow 4 to 5 weeks for flavors to develop before using.
• This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
• Dill cukes should be 4" to 5" long and as fresh as possible.