Fall canning classes are a great way to meet new friends, share canning experiences or create new ones, and put away great food for the family to enjoy over the winter months.  Big bonus- you know exactly what went into each jar- no chemicals or ingredients you can’t pronounce.  Dill pickles are always on the annual pickling menu.

To make 6 x 500 ml jars

3 to 3 1/2 lbs     4-inch pickling cucumbers
4 cups                spring water (you can use tap water)
4 cups                apple cider vinegar
1/2 cup              sugar
1/3 cup              picking salt (or Kosher salt)
6 tbsp                dill seed (or dill weed)
6 tbsp                picking spice
6 cloves            fresh garlic

Thoroughly wash and scrub the cucumbers in cold running water.  Remove the stems and blossoms, slice off the blossom ends.  Cut the cucumber lengthwise in quarters.

In a non-reactive saucepan, combine the water, vinegar, sugar and picking salt.  Bring the mixture to boiling, stirring to dissolve the sugar and salt.

Pack the cucumbers spears loosely into six hot sterilized 500 ml jars, leaving 1/2 inch headspace.  Add 1 tablespoon of dill seed, a few dill fronds, a clove of garlic to each jar.

Pour the hot vinegar mixture into each jar, maintaining the 1/2 inch headspace.  Discard any remaining vinegar mixture.  Wipe the jar rims, adjust the lids and screw bands.

Process in a boiling water bath for 10 minutes.  Remove the jars from the canner; cool on wire racks. Let stand at room temperature for one week before serving.

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