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Spicy Dill Pickles
Nb persons: 0
Yield: 6 quarts
Preparation time:
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2 to 3 bunches | fresh dill |
1/4 cup | crab boil |
2 | bay leaves crushed |
1 Tb | whole black peppercorns |
1/2 teas coriander seeds | |
1 Tb | dill seeds |
1 teas hot pepper flakes | |
10 pounds | picking cucumbers |
1 1/2 cups | pickling canning salt |
2 cups | white vinegar |
16 cups | water |
6 | garlic cloves |
Combine all of the dry spice ingredients in a small bowl. in a large clean crock or glass or stainless container please half of the pickling spice and one bunch of dill. Add cucumbers, leaving at least 4 inches of space between the cucumbers and the rim of the container.
In a large stainless steel saucepan, combine pickling salt, vinegar, and water.
Bring to a boil and add salt, stirring to dissolve. Remove from heat and let cool to room temperature.
When the brine has cooled to room temperature pour pickling liquid over cucumbers and add remaining pickling spice, garlic, and remaining dill over top. Place a large clean inverted plate on top of the cucumbers and weigh down with a couple of quart jars of water, capped. Cover with a clean towel. Let stand in a cool place about 70-75 degrees, for about 3 weeks. It will take about 3 weeks for the cucumbers to get well flavored and fermentation is complete. You will need to check the brine daily and remove any scum that may form. Doing fermentation bubbles will form.
After about 3 weeks it will be time to put up the pickles. Prepare your canner, jars and lids. Drain pickles reserving the brine. Strain brine through a sieve and pour brine into a large stainless steel pot and bring the brine to a boil. When a rolling boil has been achieved, reduce heat and let simmer for 5 minutes.
Pack pickles into the hot jars leaving 1/2 inch for head space. Pour hot brine into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down to finger tip tight.
Place jars in canner, bring to a boil and process for 15 minutes. Remove canner lid, wait 5 minutes then remove jars, cool and store. Yields 6 quarts.
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