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Crunchy Dill Pickles

Crunchy Dill Pickles

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The name tells all.

Yield: Makes about 8 pints.

  • 4 pounds small cucumbers
  • 2 cloves garlic, peeled, for each jar
  • 1 fresh sprig of dill for each jar
  • 4 black peppercorns for each jar
  • 2 quarts white vinegar
  • 1/2 cup pickling salt

Soak freshly picked cucumbers in a tub of ice water overnight. Remove and dry the cucumbers, then pack them into sterilized jars along with the garlic cloves, dill sprig, and peppercorns. In a large pot over medium-high heat, bring 2 quarts of water to a boil. Add the vinegar and salt and boil for 5 minutes. Pour the hot brine over the cucumbers, leaving 1/4 inch of headroom. Wipe dry the rims of the jars, then cap each with a lid and screw band. Prepare a boiling water bath and process the jars in it for 10 minutes. Remove the jars from the bath and set them on a towel on the counter. They will “seal” during the cooling-off process. Place any jars that do not seal properly in the refrigerator and use first.

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The U.S. Department of

By Johnny Whomper

The U.S. Department of Agriculture says that if good quality produce and modern canning methods are employed, there is no need to use alum to bolster the crispness of our pickles and cherries. In any event, the department says, even if alum is used to soak the pickles, it should NOT be used in the final pickling liquid.

The ice water soak in this

By Almanac Staff

The ice water soak in this recipe will keep the pickles nice and crisp without the use of alum.

WHY would anyone increase

By Johnny Whomper

WHY would anyone increase their intake of aluminum?
ALUM: Highly astringent crystals of potassium aluminum sulfate, previously used as the crisping agent in canning pickles. Modern canning methods make alum unnecessary.

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this is how i do mine except

By Ptoe

this is how i do mine except 1 clove garlic, no pepper & add 1/2 tsp. alum to ea. jar. they are excellent!

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