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Best-Ever Dill Pickles
- Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers lengthwise into quarters.
- In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring to dissolve sugar.
- Pack cucumber spears loosely into six hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving. Makes 6 pints.
From the Test Kitchen
If small pickling cucumbers are not available, cut regular garden cucumbers into 4-inch spears. If you purchase cucumbers for pickling, be sure they have not been coated in wax, which impedes the pickling process.
Hot Garlic Pickles:
Prepare as directed, except substitute cider vinegar for the white vinegar. Before packing cucumbers, add 1 to 2 fresh Thai chile peppers and 2 cloves garlic, halved, to each jar. Makes 6 pints.
Sweet Dill Pickles:
Prepare as directed, except increase sugar to 3 cups. Makes 6 pints.
Crunchy Dill and Onion Chips:
In a large bowl combine 12 cups sliced pickling cucumbers, 2 cups thinly sliced onions, and the 1/3 cup pickling salt. Set a large stainless-steel or nonmetal colander in an extra-large stainless-steel or nonmetal bowl. In colander alternately layer cucumber mixture and crushed ice, ending with a layer of crushed ice. Weight down mixture with a heavy plate. Chill overnight or for up to 24 hours. Remove any unmelted ice from cucumber mixture; discard any liquid in bowl. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 4 cups water, the 4 cups white vinegar, and the 1/2 cup sugar. Bring mixture to boiling, stirring to dissolve sugar. Pack cucumbers and onions into jars as directed in Step 3 and continue as directed through Step 4. Makes 5 pints.
Prepare as directed through Step 3, except add 1 or 2 sprigs fresh dill to each jar. Store pickles in the refrigerator for up to 1 month. Makes 6 pints.
Nutrition Facts (Best-Ever Dill Pickles)
- Per serving:
- 25 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 859 mg sodium,
- 5 g carb.,
- 0 g fiber,
- 4 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet