Crunchy Dill Pickles
A Guide to The Crunchiest Dill Pickle Recipe!
Servings 6 Quarts
Equipment
- Turkey Fryer
- 6 quart mason jars with metal rings and new (never used) lids
- Glass measuring cup
- Canning kit with tongs and magnetic lid grabber
- Waterbath pot and insert
Ingredients
- 9 pounds small cucumbers
- 3 jalepenos, sliced and seeded leave seeds for more spice
- lots of fresh dill
- 1 cup sugar
- ½ cup pickling salt
- 1 qt water
- 1 qt white distilled vinegar
- 6 tablespoon minced garlic
Instructions
- Use dishwasher to wash and sanitize jars and rings, and line up on folding table
- Set aside rings and metal lids. Put each of the following in the bottom of each jar: 1 tablespoon minced garlic, a sprig of dill, a few slices of jalepeno
- Stuff each jar with cucumbers, leaving ½ inch of headspace at the top of each jar
- Boil rings and lids in a sauce pot. After boiling, remove from heat, but keep near. Do not drain from water.
- Boil vinegar, water, salt and sugar in turkey fryer pot.
- Once brine is boiling, use glass measuring cup to scoop out brine and pour over jars of pickles, As soon as brine is in jars, put lid and ring on each jar and tighten.
- At this point, you can either A) Flip jars over and leave untouched for 24 hours, or B) waterbath jars for 20 minutes. To water bath: place jars in stockpot on canning rack, fill stock pot to nearly completely covering jars. Waterbath for 20 minutes. Remove from water, let cool for 24 hours.
- After resting for 24 hours, store pickles in a dry, cool spot for at least three weeks before serving. Pickles will last a year to 18 months when stored properly.