Make Crispy Dill Pickles

Dill pickles are a common condiment used on sandwiches, hot dogs, burgers and more. Fresh herbs and flavors, such as dill, garlic and hot peppers, are used to create a tangy taste. People who make their own pickles often have a hard time ensuring they are crunchy like store bought pickles. The process of bringing and canning cucumbers can be adjusted to ensure crispier pickles. Learn how to make crispy dill pickles.

Ingredients

• Pickling salt
• Cucumbers
• Fresh dill
• Peeled garlic cloves
• Water
• White vinegar

Steps

1. Buy canning jars and pickling salt in preparation for your pickle making. Use pint (0.47l) or quart jars (0.9l), depending upon preference; however this dill pickle recipe makes 4 pint jars of pickles. You cannot substitute table salt for pickling salt.
2. Wash the cucumbers thoroughly. Make sure they are firm, and place any that are not aside for other uses. Dry them and refrigerate them overnight.
   • For the crunchiest pickles, can your cucumbers within 24 hours after picking. Also, choose cucumbers that are 4 inches (10.2 cm) or under in length. Do not use waxed pickles from the supermarket.
3. Decide how you want to package your pickles. The following 3 choices are common for homemade dill pickles:
   • If you like whole pickles, many people believe leaving them whole while canning will ensure the crispiest pickle texture.
   • If you like to serve pickles on sandwiches, you may choose to slice them horizontally. They will lay flat easily on bread and can be given in smaller servings.
   • If you like smaller portions and want to serve pickles on the side of meals, then quartering them vertically is a good option. Pickling in spears may sacrifice some crunchiness, but they will be better portions for most people.
4. Wash your canning jars with soap and water to remove any food residue from the previous use. Rinse well.
5. Sterilize the jars by placing them into warm water in a large pot or water canner. Allow the water to boil. Boil your jars and lids for 10 to 15 minutes. Carefully remove them with oven mitts and tongs.
   • At elevations below 1,000 feet (305m), you should boil for 10 minutes. Add an additional minute to the boiling time for each {{safesubst:#invoke:convert|convert}} of elevation after {{safesubst:#invoke:convert|convert}}.
6. Place your 4 pint jars on the counter to cool. Add 3 peeled garlic cloves to each jar.
7. Place 1 head of fresh dill in each jar. Make sure to wash and dry the dill before placing it in each
8. Consider adding 1/2 tsp. (1.5g) of whole peppercorns and 1 tsp. (3g) of mustard seeds to each jar. Some people also like to include 1 tsp. (2g) of onion powder or some chopped fresh onions.
9. For spicy pickles, add half a hot pepper or 1 tsp. (3g) of crushed red pepper flakes.
10. Make your brine. Place 2.5 cups (591ml) of white vinegar, 2.5 cups (591ml) of water and 1/4 cup (59ml) of pickling salt in a saucepan. Heat until the boiling point and then remove from heat immediately.
11. Pack as many cucumbers or cucumber sections into the pint jars as you can. You should aim to try to fill it up to the top.
12. Pour the pickling brine over your pickles and into the pint jars. Leave only 1/2 inch (1.3 cm) of space from the top of your lid.
13. Place your lids and rings on your pint jars.
14. Put them in your boiling canning bath. Set the time for 5 minutes and take them out when it goes off. Do not leave them in the bath for longer than 5 minutes, or they will lose crunchiness.
15. Wipe the pickle jars with a clean towel and let them cool before placing them in your pantry.
    • Many people make "refrigerator" dill pickles. This means that they do not get a water bath and they are stored in the refrigerator before serving. If you plan to do this, place the lids firmly on the hot jars, allow them to cool on the counter and then place them in the refrigerator afterward.
    • Using the water bath canning method will prevent yeast and mold from ruining pickles.
16. Wait at least 1 week before serving, in order to allow the flavors to develop in the pickles.

Warnings

• Never change the vinegar and water proportions in the recipe. The vinegar prevents botulism if it contains 4 to 6 percent acetic acid.

Things You'll Need

• Canning jars
• Oven mitts
• Metal tongs
• Timer
• Canning bath
• Saucepan
• Clean towel

Related Articles

• Make Dill Pickles
• Make Sea Bean Pickles
• Make Mexican Homemade Pickles
• Make Fried Pickles
• Make Sweet Gherkin Pickles

Sources and Citations

• http://woodridge.wordpress.com/2009/08/09/crispy-dill-pickles-just-like-klaussens/
• http://www.smilepolitely.com/food/the_quest_for_crunchy_dill_pickles/
• http://www1.extension.umn.edu/food-safety/preserving/vegetables-herbs/dill-pickles-crisp-and-quick/
• http://nchfp.uga.edu/how/can_01/sterile_jars.html

See also

• Make Mexican Homemade Pickles
• Make Pickled Chiles
• Make Sauerkraut
• Make Sweet Gherkin Pickles
• Make Your Own Pickling Spice
• Make Fried Pickles
• Can Dill Pickles
• Make Pickled Mango
• Make Bread and Butter Pickles
• Pickle Eggplant