Crunchy Dill Pickles

Dill Pickle Recipe:

The pickles need to soak overnight in a brine, then the next day you will fill your jars and process.

Ingredients:

8 pounds of 3-4 inch pickling cucumbers

2 gallons water

1 1/4 cups canning or pickling salt

1 1/2 quarts vinegar (5% acidity)

1/4 cup sugar

2 quarts water

2 Tbsp. whole mixed pickling spice  

whole mustard seed (1-2 tsp per pint jar)

fresh dill (1 to 1 1/2 heads per pint jar) or dill seed (1 to 1 1/2 tsp. per pint jar)

1 garlic clove per jar (optional)

Preparing Your Cucumbers the Day Before

day one, wash your cucumbers and thinly slice off the blossom end. 

Add 3/4 cup salt dissolved in 2 gallons water. Soak cucumbers in water for 12 hours. 

 Dill Pickle Recipe:

Get the water in your canner heating while you prepare your cucumber pickles.

Combine 

1 1/2 quarts vinegar, 

1/2 cup salt, sugar

2 quarts of water. 

pickling spices in a cheesecloth bag and place in your vinegar brine.

Heat to boiling.

Fill jars with drained cucumbers.

Add:

12 tsp. mustard seed per pint 2 tsp per quart 

1 pint / 2 quart head fresh dill or 1 tsp. pint / 2 tsp quart. dill seed  

1 garlic clove per jar (optional)

Fill jars with hot pickling brine, leaving a 1/2-inch headspace.

From - https://www.simplycanning.com/dill-pickle-recipe/#recipe

Low-Temperature Pasteurization Treatment

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180ºF (82.2C) to 185º F (85C) water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

https://nchfp.uga.edu/how/can_06/low_temp_pasteur.html

From - https://www.simplycanning.com/dill-pickle-recipe/#recipe