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Best Ever Dill Pickles

Makes: 36 servings Yield: 6 pints
Prep 30 mins Cook 10 mins Stand  1 week
Best Ever Dill Pickles
Ingredients
  • 3 - 3 1/4  pounds  small pickling cucumbers
  • 4  cups  water
  • 4  cups  white vinegar
  • 1/2  cup  sugar
  • 1/3  cup  pickling salt
  • 6  tablespoons  dillseeds
Directions

1. Before slicing cucumbers, thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. Slice cucumbers into thick slices (the slices should be 1/4 to 1/2 inch thick). In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, sugar and pickling salt. Bring to boiling.

2. Pack cucumbers loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims and adjust lids.

3. Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week. Makes 6 pints.

From the Test KitchenHot Garlic Pickles:
  • Prepare as directed, except substitute cider vinegar for the white vinegar and add 1 to 2 hot Thai red chile pepper(s) and 2 cloves of garlic (cut in half) to each jar when packing cucumbers. (You will need 6 to 12 hot red Thai chile peppers and 12 cloves of garlic.)
Sweet Dill Pickles:
  • Prepare as above except increase sugar to 3 cups.
Crunchy Dill and Onion Chips:
  • Use 12 cups sliced cucumbers and 2 cups thinly sliced onions. In a large bowl gently toss the cucumbers, onions, and pickling salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Weight with heavy plate. Chill overnight, up to 24 hours. After cucumbers have chilled, remove any unmelted ice and discard any liquid in bowl. Pack cucumbers and onions in jars as directed in step 2. Proceed as directed. Makes 5 pints.
Nutrition Facts (Best Ever Dill Pickles)
  • Servings Per Recipe 36,
  • cal. (kcal) 25,
  • carb. (g) 5,
  • sugar (g) 4,
  • vit. A (IU) 49,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 859,
  • Potassium (mg) 78,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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