Teresa’s Super Sour Dill Pickles
Ingredients:
2 ¼ pounds
of cucumbers (about 36 4” cucumbers)
3 ¾ cups
water
3 ¾ cups
white vinegar
6 TBSP
pickling salt
12 to 18
heads of fresh dill (or 6 to 8 TBSP of Dill Seed; freeze-dried dill can also be
used)
1 TBSP mustard
seed
Directions:
1. Wash and cut cucumbers.
2. Prepare brine – combine water, vinegar, and salt --- heat until boiling.
3. Pack cucumbers loosely in hot, clean pint jars (leaving ½” head space).
4. For crispy pickles: add 1/8 tsp of Ball Pickle Crisp Granules (available at Walmart and most grocery stores)
5. Add 2 to 3 dill heads (or 3 to 4 tsp dill seed) and ½ tsp mustard seed to the top of the cucumbers in the jars.
6. Ladle hot brine over the cucumbers and release trapped air bubbles in the jars with a gentle stir --- maintain the ½” head space.
7. Wipe rim clean and seal.
8. Process jars for 10 minutes in boiling water.
9. As jars cool, they will seal.
Since my family LOVES dill pickles, I put up quart jars. I double everything and used 4 dill heads. I used fresh dill in my pickles, and I think this may make them more sour than if you were using dill seeds.
1. Wash and cut cucumbers.
2. Prepare brine – combine water, vinegar, and salt --- heat until boiling.
3. Pack cucumbers loosely in hot, clean pint jars (leaving ½” head space).
4. For crispy pickles: add 1/8 tsp of Ball Pickle Crisp Granules (available at Walmart and most grocery stores)
5. Add 2 to 3 dill heads (or 3 to 4 tsp dill seed) and ½ tsp mustard seed to the top of the cucumbers in the jars.
6. Ladle hot brine over the cucumbers and release trapped air bubbles in the jars with a gentle stir --- maintain the ½” head space.
7. Wipe rim clean and seal.
8. Process jars for 10 minutes in boiling water.
9. As jars cool, they will seal.
Since my family LOVES dill pickles, I put up quart jars. I double everything and used 4 dill heads. I used fresh dill in my pickles, and I think this may make them more sour than if you were using dill seeds.
Happy
pickling!
