Dill Pickles for Canning
Brenna Stoops
By: Nora Dickel (my grandmother)
In a large glass jar combine the following
(this is enough brine to make roughly 8 quarts of pickles)
1 quart apple cider vinegar
3 quarts water
1 cup minus 2 Tbsp pickling salt (has to be pickling salt)
Combine these three ingredients until all of the salt is dissolved.
Have your quart jars cleaned, sanitized, and dried.
Pack them full of small cucumbers (roughly 10 lbs of small cucumbers) and put 1-2 fresh sprigs of dill in each jar.
Once the jars are packed, bring your brine to a boil.
I do enough brine to can 4 jars at a time
Once the brine is boiling, pour it over your pickles in the jars and let it sit for 4 minutes.
Drain the brine off and back into the pan and return the brine to a boil. Sometimes you may need to add a little extra brine in case you spill or make a mess getting it back into the pan.
Bring the brine to a boil once again, pour it over the pickles, and let sit for another 4 minutes.
Drain again, back to the pan and bring to a boil for the third time, adding more brine if necessary.
While it's coming to a boil, soak your lids in very hot water.
Once your brine is boiling, fill the pickle jars within a half inch of the top, for the third and final time, and put your hot lids on and tighten with the ring.
Let them sit until cooled. Remove the ring to make sure they are sealed. Let sit for at least 6 weeks before enjoying them.