Uncle Bill's Dill Pickles

READY IN: 16hrs 10mins
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • BRINE.
  • 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.
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