I'm going to make dill pickles!

16 years ago

I found a source of good-quality but inexpensive (about 98 cents a pound, as opposed to over $2 a pound at other stores) pickling cucumbers.

So, I'm going to try my hand at home fermented garlic dill pickles.

I can hardly wait!

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Comments (10)

lindac
16 years ago
Save me one!-
msafirstein
16 years ago
Are you using Sharon/Chase's recipe?

I pickled Sharon's Dills and just had my first dill pickle about an hour ago and it was outstanding! I don't even like dills and I know I will eat these. Just so crisp and fresh with a crunch in every bite!!

Michelle
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kframe19
Original Author
16 years ago
I've not really set on a recipe yet.

Would you share her recipe?
homesforsale
16 years ago
I love Chase's! Just made them!
msafirstein
16 years ago
Monique...so happy you got your little cukes. You can not believe how good Chase's pickles are. I know I've heard it over and over but my first bite was really good....I mean REALLY good!

K..here it is and make sure to follow her directions exactly how they are written.

Sharon's Dill Pickles

Here is more information about Dills than you ever wanted!
I have no idea what exactly makes these pickles so good so I am religious about following the steps to the tee!

I make these a bushel at a time, each bushel yields about 50 jars. If using less than a bushel you can usually count on between 6-8 dills(cukes) per 1 quart jar, depending on size.

Use 3" to 4" cukes that have just been picked. I get mine at the market and always insist on cukes that have been picked that morning or the day before at the earliest.

Place the cukes in ice cold water (I use my bath tub!!) and add a bag or two of ice to the water. The cukes should stay in the ice water for a minimum of 2 hours but no more than 8. Refresh the ice as required.

I make the brine in great big batches using this ratio:

2 cups white vinegar (I use pickling vinegar)
6 cups water
1/3 cup coarse pickling salt

For each jar of dills you will need 2 nice size garlic cloves peeled and cut in half (4 pieces) and two dill florets. Use the dill heads not that fluffy stuff! So if you are doing a bushel....that is 50 jars so you need 100 dill florets and 100 garlic cloves. Leave the cukes whole.

Now here is where the canning police and I part ways. This is how I do it and have for 30 years but it is not according to the guidelines . You'll need to make your own choice but I am convinced this is why they are so crisp.

I sterilize my jars using the sani cycle of the dishwasher (you could boil the jars instead) When they are really hot, almost at the end of the cycle I place them in a oven at 150 degree to keep them good and hot.

Make the brine and bring the brine to a full and rolling boil.

Place the rings and lids in a large saucepan with water and bring them almost to the boil. Then turn down but keep them hot.

Place the cukes, garlic and dill in the hot jars. I do garlic, dill, cukes, garlic, dill. Pour brine over the cukes. Only do 2 jars at a time, leave the rest in the oven to keep them hot.

Wipe the rim really well, this is critical to sealing, and place lid and ring on and screw to finger tight. Let sit 6-8 weeks before eating!

Here is what I think is most critical:

Fresh cukes
Ice bath
Boiling hot brine
Very hot jars
Clean rim

So as a recap of ingredients

1) Make the brine in the quantity you need , just keep making it
2) Count on 6-8 medium size cukes to a jar
3) 2 large florets of dill to a jar
4) 2 large size garlic cloves, cut in half, ( 4 pieces) per jar

Well that's all I can think of for now! Let me know if you have questions and let me know how they turn out!

Good luck !
kframe19
Original Author
16 years ago
Ah, OK.

I'm going to make fermented dills, where there will be a crock of pickles in my basement rotting away before I do the canning. :-)
readinglady
16 years ago
I make fermented dills, if you decide you have questions.

How cool is your basement?

Carol
dinkans
16 years ago
For many years I have made Polish dill pickles that get many complements. My recipe is pretty much like msafirstein's, except I put a red hot pepper in every quart. They look so pretty and my family likes the added heat. Sometimes I let my cucumbers chill in a portable cooler with ice waer. When I have a lot, I fill my washing machine with cold water, add ice and then the cucumbers. I let mine sit overnight (sometimes longer. . . ) After I've canned the vegetables all I have to do is spin the water out. OR I can add detergent and do a load of laundry! CRAZY!!
msafirstein
16 years ago
There's a current thread on the Harvest Forum on fermenting pickles.

Michelle

Here is a link that might be useful: Fermenting cukes for pickles
annie1992
16 years ago
I'm glad Readinglady stepped in here, I know she has a good recipe.

Good luck on those pickles, Michael. I remember Grandma used to have a crock full in the basement, we'd just go down and grab one out if we wanted one. As a matter of fact, it was right next to that sauerkraut crock!

Annie

I'm going to make dill pickles!

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I'm going to make dill pickles!

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