Homemade Dill Pickles

By hcardall

Who knew these would be so easy to make at home! This recipe base for brine starts out for 8 quart jars of basic pickle slices. We had 12.5 lbs of cucumbers and seemed to need additional brine for the basic recipe, so it is written up that way here. We also kept the ends/butts all separated and did a large 46 oz jar of all those together, with brine recipe for just that jar. You will see it is all about the number of lbs of pickling cucumbers and brine/ jars you are making. Don't let it scare you. Once you have the basics down, you will have fun with it and the end result is FANTASTIC. Another great item to remember, that our canning mentor friend told us.. GET YOUR JARS BACK if you give them away. If your friends want refills, ask them to give the jar back. Don't reuse the lids, just buy new lids. It is cheaper that way. :) Happy Canning! We had so much fun doing this with our friends one night.. try it with yours.

Ingredients

• BRINE:
• 2 to 3 packages or bunches fresh dill
• 3 to 4 bulbs fresh garlic, peeled, you'll use 4 to 5 cloves per jar
• 12 1/2 pounds pickling cucumbers, sliced 1/4" thick
• 1 (1.9-ounce) container alum
• 12 (1-quart) canning jars
• 1 (46-ounce) jar for the ends of the pickles, if you'd like
• 1 quart white vinegar
• 3 quarts water
• 1 cup Kosher salt

Preparation

Step 1

BRINE:
This makes 6 quarts brine to fill 8 one quart jars filled with pickles. In large pot on stove, mix vinegar, water and salt together. Boil until full boil, then simmer, then bring back to full boil again.

If you plan on pickling the ends, you'l need to make extra brine. Add and additional ½ quart vinegar, 1 ½ cups of water and ½ cup salt.

In the 12 quart jars, put the ¼” slices of cucumbers and in a huge jar (46 oz jar) put the “butts/ends”. I pierced the ends of the cucumber and also pierced the garlic so it could absorb the flavoring of the brine.

Jars: Make sure they are thoroughly washed and sanitized. Boil lids to sanitize.

FILL JARS:
Put 3 to 4 cloves of garlic on bottom, and 3 twigs of dill

Fill/ pack the qt jar ¾ way and then add 1 to2 cloves of garlic and 2 twigs of dill. Push down into jar and pack tightly to get air bubbles out. Then fill with more pickles, almost to top while pushing down pickles.

Add 1 teaspoon of alum to 1-quart jar of pickles. Sprinkle it on top of pickles (when you fill jars with brine the alum will dissolve throughout jar)

Make brine as stated above: Place all jars on big cookie sheet (with sides) with a kitchen towel under them. This will help to control mess and catch any spills.

Using a 2-cup measuring cup with handle or ladle, carefully scoop brine from pot. Fill jars with brine to top. Be careful very hot. Take the canning lids out of sanitizing bath and put on the jars. Make sure the lid is tight and turn jar upside down on a kitchen towel overnight. After the jars are completely cool, refrigerate.

Pickles are good for 2 – 4 weeks or until you start to see them change color on the inside and they start to loose their crunch.