Saturday, August 6, 2011

Canning Pickles

It is that time of year again.  Canning time. I used this recipe, but I had to convert it to our american measurements. The funny thing is I found it last year and it was in our measurements. But now it wasn't. I had a hard time tracking it down.  So odd.
http://allrecipes.com.au/recipe/1363/dill-pickles.aspx
So here is the converted version I used. The last 2 days my daughter and I canned 25 jars. And this was our FIRST pickle session. Sounds like a good start. YAY!

Michelle's Dill Pickles

Ingredients
Serves: 64
·         long pickling cucumbers
·         4 cups white vinegar
·         4 quarts water
·         1 cup pickling salt
·         16 cloves garlic, peeled and halved
·         8 sprigs fresh dill
·         8 heads fresh dill
Prep:2  hours |Cook:15  mins
1.
Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 litre ) canning jars and lids in boiling water for at least 10 minutes.



2.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.



3.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 500g). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.



4.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.



5.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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