As you can see, I can my pickles in various states: some in spears, some in slices and some whole. Today's pickles are all dill, though I generally put up some bread-n-butters as well as spicy garlic pickles. With the dill heads in full bloom today, dill seemed the right choice.
Working together makes the task lighter, so I prepare the cucumbers, one farmgirl prepares the jars and picks the herbs, the farmboys set the fire under the canner, and one farmgirl prepares and stirs the brine. I do my canning over a propane burner..outdoors..under the trees. This keeps the house from getting too hot. Right now the girls and I are waiting on the timer to ring and signal the jars need removed, so we'll post the recipe for you.
Farmhouse Dill Pickles
4 qts. medium cucumbers
8 sprays of dill
4 garlic cloves
1 qt. vinegar (here I used white)IV>
1 c. salt
3 qts. water
The day before, we wash the cucumbers and cover them with water in a bowl. They stand overnight.
The next way, put a spray or two of dill and one clove of garic in each jar. Pack your cucumbers (prepared as you like) into your jars (size of jar depends on your preference...I use whatever is available). Combine vinegar, salt and water in a pot and bring to a rolling boil. Fill the jars to overflowing with the vinegar mixture. Now seal them in your water bath or pressure canner.
You can dig in anytime you want, but for best flavor, we let them cure for six weeks in a dark pantry before opening.
Just a note: The vinegar mixture used here is rather universal. We have used it to pickle garlic, onions, banana peppers and hot peppers. So, try it with any pickling project.
Now, go enjoy your Memorial Day...remember our servicemen, our veterans, and those who have lost their loved ones to the call of service. Thank a veteran and have a blessed day.IV>
simplychele and the whole farmfamily