1/2 Photos of Uncle Bill's Dill Pickles
16 hrs 10 mins
William (Uncle Bill) Anatooskin's Note:
I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.
My Private Note
Units: US | Metric
- 8 lbs young fresh dill cucumbers
- 8 large dill weed, heads and stems
- 5 large carrots, peeled and sliced into wedges
- 20 garlic cloves
- 4 medium jalapeno peppers (optional)
- 12 pieces horseradish root
- 1PREPARATION OF DILL CUKES THE NIGHT BEFORE.
- 2Remove blossom ends and stems and discard.
- 3Place dill cukes into a large tub or a clean laundry tub.
- 4Cover with cold water.
- 5Add 2 bags of ice cubes or 1 block of ice.
- 6Let chill overnight.
- 8In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
- 9Boil for 2 minutes.
- 10Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
- 11Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
- 12Wash and drain dill cukes.
- 13Place 1 dill head and stem in the bottom of each jar.
- 14Stuff the jars with cukes, vertically.
- 15Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
- 16Stuff one Jalapeno pepper into each jar.
- 17Place another dill head and stem on top of the cukes in each jar.
- 18Fill jars with hot brine to within 1/2" of top of jars.
- 19Make sure that none of the dill head is touching the top of the jar.
- 20Push the dill heads down if necessary.
- 21Wipe tops of jars clean.
- 22Prepare canning lids according to manufacturers instructions.
- 23Place lids on jars and screw on screw tops finger tight only.
- 24Prepare a canner and bring water to a boil.
- 25Place jars in rack with lids up and immerse in the boiling water.
- 26Boil or process for 10 minutes.
- 27Remove jars onto a dish towel and cover with another dish towel to cool.
- 28Jars are sealed when the lids pop and are concave (curved down).
- 29Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
- 30When cooled and sealed, label jars and store in a cool, dark place.
- 31Allow 4 to 5 weeks for flavors to develop before using.
- 32This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
- 33Dill cukes should be 4" to 5" long and as fresh as possible.
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Nutritional Facts for Uncle Bill's Dill Pickles
Serving Size: 1 (5478 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 317.9
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 7078.6 mg
- Total Carbohydrate 74.1 g
- Dietary Fiber 7.3 g
- Sugars 46.2 g
- Protein 7.6 g
The following items or measurements are not included: