This particular process is easy and does not involve boiling the jars with the pickles inside (method for shelf-life canning) but does have a few steps. This process uses a pre-made Kosher Dill Pickle Mix and the pickles must be refrigerated. Your end product will yield crunchy, cold, delicious pickles that taste more amazing than usual...because you made them!
In the upcoming spring/summer months, I will post another recipe in which you make your own brine and pickling spices including fresh dill weed and fresh dill weed heads, fresh garlic, etc. Mmmm...you should definitely check back for that post!
Let's begin, shall we? You'll need:
- 3 1/2 lbs of pickling cucumbers (about 14 small to med) (When not available in our garden, I use Costco's smaller cuc's. They are perfect in size and have about 14-16 in each package.)
- 2 cups of water
- 1 cup good white vinegar (5% acidity)
- 1/4 cup Ball brand Kosher Dill Pickle Mix (available at most grocery stores)
- 2 (32oz) Quart Jars with lids and bands
(For super crunchy pickles you can place your washed, whole pickles, in an ice bath for 2 hours before proceeding.)
Sanitize your jars, lids and rims in the hottest setting on your dishwasher or use the preferred method of placing the jars, lids and rims, in a large stock pot and bring to a boil for 10 minutes. Carefully remove them from the water or dishwasher.
During this time you can trim the ends of the cucumbers (if necessary) and cut the cucumbers into spears or long slices.
Combine the water, vinegar and pickling mix in a medium saucepan and bring just to a boil.
Place the cut cucumbers in your jar and carefully ladle or pour the hot pickling liquid into the jars covering the pickles.
Cool 30 minutes or until room temperature, with the lids off.
Secure the lids and write the date or expiration date with a marker. Can be refrigerated for up to 3 months.
Make It Delish!