7.26.2015

Pickles



This is so I can remember method & process for dill pickle canning.

Expect this to take about 6 hrs off an on.

7/26/15

50 lbs cukes (2 big bags)
2 bunches dill
52 quart canning jars

Shopping list:
-garlic cloves, whole peeled
-chili peppers dried
-chili pepper flakes
-pickling salt (one box)
-2 cups pickling spice
-sugar
-tumeric

1. Use dishwasher to clean all jars/rings/lids  While doing this rinse & soak cukes in cool or ice water in the sink. Pick off wilted flower ends.

2. Start first batch of brine:

4 quarts apple cidar vinegar (make sure it is not "flavored")
4 quarts water
2 teaspoons tumeric
1 1/3 cup pickling salt
1/2 cup sugar

3. Bring to boil, reduce & simmer 5 minutes.  While cooling, start stuffing first set of jars.  Each jar gets 2-3 cloves garlic, one chili pepper, and 1/4 teasp chili pepper flakes + 1-3 heads dill. Scoop pickling spice off top of brine (brine should still be warm/hot) and funnel into the jars leaving the neck (1/2 inch) empty.  

4. Put lids & rings on.

5. Get canner ready by filling with cool to medium warm water.   Just not boiling so the jars don't break.  Lay down many rings so that the jars don't touch the bottom of the canner directly. Fit 8 jars into the canner.  Cover & set to boil.  When reaches boiling, let boil 15 min & then remove.  Let cool briefly & then remove jars & leave them still for 24 hrs.  Dump half the water from canner & fill with cold water so that you can safely put in next batch of jars.