A Pickle For A Nickel

Happy Friday everyone! This has been another interesting week that I am sure glad to see end! I think I’m just so happy to see the end of each week because that means I’m one week closer to holidays! 1 whole week off, Ryan and I both need the break.

Today I’m gonna spoil you with a family favorite recipe. This dill pickle recipe was made by my Mom and now it’s made by me. This recipe actually originates from a small store in Carleton Place, Ontario where they actually had a big pickle barrel that they made themselves to sell to customers.

The best part about this “preserving” recipe is that they is no need for a canner.

So, without further adieu here is our families favorite dill pickle recipe…..

Ingredients:

1 quart of vinegar (4 cups)

1 1/2 quarts of water (6 cups)

3/4 cups of pickling salt 

Garlic cloves

Dill seed

Fresh dill weed

Alum

Directions:

1. Sanitize your jars and lids in either the dishwasher or boiling water.

2. Mix together the vinegar, water and salt in a big pot. Let it boil.

3. In the bottom of each jar put 1 garlic clove, 1 tbsp of dill seed, 1 head of dill weed and 1/8 tsp (what you can fit on a dime) of Alum.

4. Prick each (fresh and cleaned) pickling cucumber with a fork before putting it in the jar.

If some cucumbers are too big I sometimes cut them in quarters.

5. Pack those jars TIGHT. When you think it’s full put another one in there. You’ll be surprised as to how many can fit.

6. CAREFULLY pour the hot brine over cucumbers until there is only about 1/4 inch left at the top of the jar.

7. Place the lids on tight as you can then loosen them a little. Leave for about an hour. You will begin hearing “popping” sounds. This means that the jars have sealed and they are ready to be stored.

*You will also see when you first screw on the lid that you can still push the middle lid up and down. After they have sat and popped it will no longer be able to move.

8. Store for about 2 months before eating.

9. Enjoy!

Why yes, that is the easiest canning recipe ever! I know! :-)

You can buy buy your pickling cucumbers and dill weed but seriously if you have a garden, they are SO easy to grow by seed!

It really is a super simple recipe for someone who has never canned before and if you are a little intimidated about trying it. Not to mention these dills are amazingly crunchy and tasty! I hope your family enjoys them as much as mine has!

Happy Friday!

xo