Saturday, August 20, 2011


Last week I made dill pickles! We opened the first jar today while at my parents' house. They were great! I made two types: some with red peppers and some with black peppers. We tried the red pepper kind; they were perfect with just the right amount of spice. Each jar has a clove of garlic.

I'm ready to be done with pickling cucumbers now....

Quick Dill Pickles (from a canning course hand out)--this recipe makes ~3 pint jars (I made 9 jars)
2 lb cucumbers (if larger slice, if quite small leave whole)
3 tsp salt
1 c vinegar
1 c water
1 1/2 tbsp dill seed
whole black peppercorns or dried red peppers
whole cloves garlic

Wash and prepare cucumbers

Combine vinegar and water; heat. Pack cucumbers into clean hot jars. For each pint jar, add 1 1/2 tsp dill seed, 3 whole black peppers (or red peppers--I put two per jar for spicy pickles), and 1 tsp canning salt. If desired, add 1 clove garlic per jar also.

Fill with vinegar/water solution leaving 1/2 inch headspace. Seal.

Process 15 minutes.

Enjoy! Great as a snack, with burgers, on sandwiches....


  1. You're a rockstar. I'll trade you some pickles for some beer...

  2. Greg and I made pickles with his mom last weekend! She makes us wait 6 weeks before we can eat any though. As a note: she says not to combine cut and uncut in the same jar.

  3. Anne, thanks! I knew that part about the cut/not cut in each jar but it's good to note those things! I'm new enough at canning that I still follow directions in a book really closely.. :)
    And, Tom, we'd definitely trade pickles for beer! (Well, I won't drink the beer but Adam will...)