It may be cold outside, but it’s still a perfect time to be enjoying the summers’ bounty! We are celebrating National Canned Food Month by eating pickles we made during peak market season.
We love pickling! For those new to the process, check out what equipment you need and how to get started.
Food preservation is a science and it’s important to follow recipes from reputable sources. Start with this pickling guide from PNW Extension agencies for all the basics.
Did your pickles not come out the way that you expected? Troubleshoot common challenges and what you can do to avoid them.
Dill Pickle Recipe
From Ball Blue Book guide to preserving
8 pounds 4-6 inch pickling cucumbers
3/4 cup sugar
1/2 cup Salt for Pickling and Preserving
1 quart vinegar, 5% acidity
1 quart vinegar
3 Tbs pickling spice
1 head dill per jar
Prep all canning equipment.
Wash cucumbers under cold running water; drain. Remove stem and 1/16 inch from blossom end of cucumbers. Cut cucumbers in half lengthwise. Tie spices in bag.
Combine sugar, salt, vinegar, and water in a large saucepan. Add spice bag. Bring mixture to a boil, stirring until sugar dissolves. Reduce heat to a simmer, simmer 15 minutes.
Pack cucumbers in a hot jar, leaving 1/2 inch headspace. Put one head of dill in jar. Ladle hot pickling liquid over cucumbers, leaving 1/2-inch headspace. Remove air bubbles. Clean jar on the rack elevated over simmering water in water canner. Repeat until jars are filled.
Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process Pint or quart jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not re tighten bands. Cool 12 hours. Check seals. Label and store jars.