Saturday, July 9, 2016

Zesty Dill Pickles....storms overnight.... 67*

Zesty Dill Pickles

3 quarts (very full) sliced cucumbers

4 cups white vinegar

3 1/2 cups water

1 cup sugar

1 cup fresh dill weed chopped

3 T. salt

2 T. mixed pickling spice

1 tsp. crushed red pepper (adjust to taste)

1 tsp. Granulated garlic

1-3 tsp. Dill seed (optional to taste)

(we like them mild so just use the only dill weed(leaf) and omit the seed

In a large bowl combine all ingredients except cucumbers. Stir until sugar is disolved, add thinly sliced cucumbers, cover and let sit at room temperature for 2 hours.

1/2 hour before time is up place 7 pint jars in water bath canner, cover with water and bring to a simmer. Pour hot water over lids and rings.

Pour pickles and brine into a large pot, bring just to a simmer, simmer five minutes. Place pickles into steralized jars, cover with brine, wipe rims add lids and rings, and place in canner. when all jars are in canner turn heat up and process for fifteen minutes (start timing when water reaches a rolling boil)

Note: Since these pickles don't use Alum they are not crisp to the bite like some recipes, our family likes them for sandwhiches and to add to tuna because they are easy to chew, with a mild yet zesty flavor. If you like a crisp strong pickle this proably isn't the recipe for you :)

If you have not canned before, we recommend finding a good book or online source to read before canning for the first time!

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