George's Best Dill Pickle Recipe
Posted on July 27 2016
Greetings from the farm! Now, more than ever, we are thankful to be so near to Lake Erie so we can enjoy the breeze off the lake. Our garden is looking sweet in spite of a lack of rain. Our hot summer has produced a bumper crop of happy pickling cucumbers. George already has canned case after case of the best dill pickles (his recipe is below).
Addison visits the farm every Monday and captured a moment in production.
GEORGE'S BEST DILL PICKLE RECIPE
PREP:30 MIN. PROCESS:10 MIN. STAND: 1 WEEK
3 to 3/14 lbs. pickling cucumbers
4 cups water
4 cups water
4 cups white vinegar
1/2 cup organic sugar
1/3 cup pickling salt
1 teaspoon dill weed
IN THE JARS:
1/4 teaspoon Ball pickle crisp granules
3-5 cloves of garlic (per quart)
2-3 cayenne peppers (per quart)
3-5 heads of fresh dill sprigs (per quart)
1. Thoroughly rinse cucumbers. Cut off both ends of each cucumber. Slice into spears.
2. In large nonreactive pot combine water, vinegar, sugar, dill weed and pickling salt. Bring to boil.
3. Prepare the jars (see Ball jar instructions). Add garlic, peppers & dill sprigs to quart jars first. Pack cucumber spears into jars. (George fills gaps at top with cucumber rounds 1/2 to 1/4 inch). Pour hot vinegar mixture into jars leaving 1/4" head space.
4. Process in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars, let cool and stand for 2 weeks.