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| TEXASMAC'S HOMEMADE DILL PICKLES By Wayne McLerran |
Posted 5/22/17
Assemble jars, lids, bands and canning equipment. Wash jars, lids
and bands in hot soapy water. Rinse well. Dry bands and set aside.
Heat & sterilize jars and lids in water to approximately 180 degrees,
keeping them hot until used. Do not boil lids.
Place 2 or three sprigs of fresh dill in bottom of jars. Pack
cucumbers in jar. Fill the jars with the following heated solution to
approximately ¼” from the top.
For 3 regular quart jars
4 cups water
1 cup vinegar (9% acidity)
1/8 cup salt
1/8 cup sugar
For 6 large-mouth quart jars
10 cups water
2 1/2 cups vinegar (9% acidity)
3/8 cup salt (1/4 + 1/8)
3/8 cup sugar (1/4 + 1/8
Mix and bring the solution to a boil. Boil for 4 to 5 minutes. Pour
solution into jars. Close the jars rings (bands) finger tight with
sterilized new lids.
Note – If the bands are tightly closed, when heated the expanding
solution and air may explode the jars. Finger tight bands and new
lids will allow the heated air to escape, but the seals on the new lids
will prevent air from entering the
jars as they cool.
Place jars in steam bath or water bath container with a lid.
Steam bath technique:
Place jars on a rack in the container with 3 or 4 inches of hot water
in the bottom. The rack height should be sufficient to elevate the
jars slightly above the water level. Close the container and apply
sufficient heat to boil the water – steaming the jars.
Water bath technique:
Place jars in the container with sufficient very hot water to cover
the jars 1” above the top of the jars. Close the container and apply
high heat. As the jars heat, expanding air in the jars will escape,
producing bubbles in the surrounding water.
IMPORTANT - With either technique, for crisp pickles, heat/boil the
water only until the pickles turn color from a dark green to a lighter
yellow-green, which takes only a few minutes, so monitor closely.
Over heating will turn the pickles soft and mushy.
Quickly remove jars and set upright on a towel to cool for several
hours to room temperature. Once cool, test the lid seal by pressing
the center of the lid. If the lid does not flex up and down, it is
sealed. The bands may be removed and reused if desired. Store jars
in a cool, dry, dark place.
Allow pickles to “mature” (absorb the vinegar solution) at least 6 to
8 weeks before opening. Pickles are best if chilled in a refrigerator
before eating.
Wishing you great shooting,
Wayne
Assemble jars, lids, bands and canning equipment. Wash jars, lids
and bands in hot soapy water. Rinse well. Dry bands and set aside.
Heat & sterilize jars and lids in water to approximately 180 degrees,
keeping them hot until used. Do not boil lids.
Place 2 or three sprigs of fresh dill in bottom of jars. Pack
cucumbers in jar. Fill the jars with the following heated solution to
approximately ¼” from the top.
For 3 regular quart jars
4 cups water
1 cup vinegar (9% acidity)
1/8 cup salt
1/8 cup sugar
For 6 large-mouth quart jars
10 cups water
2 1/2 cups vinegar (9% acidity)
3/8 cup salt (1/4 + 1/8)
3/8 cup sugar (1/4 + 1/8
Mix and bring the solution to a boil. Boil for 4 to 5 minutes. Pour
solution into jars. Close the jars rings (bands) finger tight with
sterilized new lids.
Note – If the bands are tightly closed, when heated the expanding
solution and air may explode the jars. Finger tight bands and new
lids will allow the heated air to escape, but the seals on the new lids
will prevent air from entering the
jars as they cool.
Place jars in steam bath or water bath container with a lid.
Steam bath technique:
Place jars on a rack in the container with 3 or 4 inches of hot water
in the bottom. The rack height should be sufficient to elevate the
jars slightly above the water level. Close the container and apply
sufficient heat to boil the water – steaming the jars.
Water bath technique:
Place jars in the container with sufficient very hot water to cover
the jars 1” above the top of the jars. Close the container and apply
high heat. As the jars heat, expanding air in the jars will escape,
producing bubbles in the surrounding water.
IMPORTANT - With either technique, for crisp pickles, heat/boil the
water only until the pickles turn color from a dark green to a lighter
yellow-green, which takes only a few minutes, so monitor closely.
Over heating will turn the pickles soft and mushy.
Quickly remove jars and set upright on a towel to cool for several
hours to room temperature. Once cool, test the lid seal by pressing
the center of the lid. If the lid does not flex up and down, it is
sealed. The bands may be removed and reused if desired. Store jars
in a cool, dry, dark place.
Allow pickles to “mature” (absorb the vinegar solution) at least 6 to
8 weeks before opening. Pickles are best if chilled in a refrigerator
before eating.
Wishing you great shooting,
Wayne