Prep 16 hrs
Cook 10 mins
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.
- 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
- 3 1⁄2 cups water
- 1 1⁄2 cups white vinegar
- 4 tablespoons pickling salt or 4 tablespoons coarse salt
- 1⁄2 cup brown sugar, lightly packed
- PREPARATION OF DILL CUKES THE NIGHT BEFORE.
- Remove blossom ends and stems and discard.
- Place dill cukes into a large tub or a clean laundry tub.
- Cover with cold water.
- Add 2 bags of ice cubes or 1 block of ice.
- Let chill overnight.
- In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
- Boil for 2 minutes.
- Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
- Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
- Wash and drain dill cukes.
- Place 1 dill head and stem in the bottom of each jar.
- Stuff the jars with cukes, vertically.
- Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
- Stuff one Jalapeno pepper into each jar.
- Place another dill head and stem on top of the cukes in each jar.
- Fill jars with hot brine to within 1/2" of top of jars.
- Make sure that none of the dill head is touching the top of the jar.
- Push the dill heads down if necessary.
- Wipe tops of jars clean.
- Prepare canning lids according to manufacturers instructions.
- Place lids on jars and screw on screw tops finger tight only.
- Prepare a canner and bring water to a boil.
- Place jars in rack with lids up and immerse in the boiling water.
- Boil or process for 10 minutes.
- Remove jars onto a dish towel and cover with another dish towel to cool.
- Jars are sealed when the lids pop and are concave (curved down).
- Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
- When cooled and sealed, label jars and store in a cool, dark place.
- Allow 4 to 5 weeks for flavors to develop before using.
- This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
- Dill cukes should be 4" to 5" long and as fresh as possible.
These are delicious. They are garlicky with a hint of sweetness. My brother loved the flavor so much that when he finished his jar, he drained the brine from his jar of store bought pickles and replaced it with the leftover brine from these pickles, trying to give the store bought ones some of the great flavore. Try to buy your cukes as fresh as possible and start processing them as soon as you get home. It makes a difference.
This was excellent! Perfectly easy to make and super delicious! I love the taste of this 'Uncle Bill's Dill Pickles'! This recipe is very simple, fast, and most important healthy too! Is there anything else better? I don't think so! I wanted to watch taste and ate its little. Needless to say, I was cheering happily - I can not wait for one week more to come! But I endure it. I intend to make 'Stuffed Dill Pickles' with this next. It is I'm a very pleasure. Thank so much for posting.
Easy recipe to follow..... I have to wait a couple of weeks before trying them... thanks again to Uncle Bill for sharing.