Step 3: Sterilize canning jars and lids.

Wash 8 (1 quart ) canning jars, bands, and lids in hot soapy water and rinse. Dry bands and set aside. Place the jars and lids in 180-degree (near-boiling) water for at least 10 minutes. Also sterilize the tongs you use to put them in the boiling water and take them back out. Don't touch them with your hands after you sterilize them. Keep the jars and lids hot until used.

We did steps 3-4 in batches of two or three jars at a time.
<p>Table salt usually has iodine in it that can adversely affect some pickle recipes. Pickling salt does not.</p>
Actually, it's usually marked as such when you buy it; we always buy non-iodized salt for cooking.
I made this the other night and some in some of my jars the brine has turned kinda pinkish. I think it's from the dill as some was a little dried out? Do you have any answers to this? Thank you33
I just read that if you use table salt instead of pickling salt, there will be a chemical reaction creating the color change.
DenellJ, there is no chemical difference between table salt and pickling salt. The main reason you use pickling salt is because it is very fine, so there is more of it in a measure than there is of table salt in the same measure. The fineness also assists the pickling salt in dissolving more quickly.
It's probably the garlic - just a chemical reaction that changes the color but does no harm.
I don't know what could have caused it. I have made them with fresh dill and dried. I have seen the garlic change colors, and wouldn't be surprised if the brine did too. If you are worried, you might want to store those jars in the fridge. I'm not a pickles expert and would welcome other thoughts on the subject!
I am a food science teacher. You must submerge the jars under 1 to 2 inches of water, in a water bath canner. Never can anything like this! There are so many recipes out there on the Internet which are not safe. Here are some of the offical sites you can refer to for safe methods of home canning. The reason many of these sites exist is because many people died in times past from home preserved foods. Please see links below: <br>http://www.foodsafety.gov/blog/home_canning.html <br>http://nchfp.uga.edu/ <br>http://www.extension.umn.edu/distribution/nutrition/components/dj0516section1.html <br>http://www.freshpreserving.com/getting-started.aspx
<p>Thanks! Botulism should be taken seriously as it is deadly! I am glad I didn't get it.</p>
If you add a slice of green bell pepper and a dried bay leaf to each it's even better
Sounds great! Thanks for the tip - I'll try it in my next batch!
Do you have to take the screw bands off? Once you test the seal, couldn't you put the screw band back on to ensure that you don't break the seal later?
<p>I have read that it is actually best to leave the bands off. If there is syrup or whatever residue left under the bands, they can rust and actually break the seal. I have never had this happen, and sometimes leave my bands on &amp; sometimes take them off. </p>
<p>FOLKS...This is not the correct way to water bath can! Don't use this method and start bad canning habits. </p><p>I'm with <a href="http://www.instructables.com/member/purdyme/" rel="nofollow">purdyme</a> on this one! Granted it is vinegar based and will most likely not be a problem BUT....anyone reading this may think that every recipe for a water bath canning can be done this way.</p><p>Poor example to set, sorry.</p><p><br>I did however try your brine and good job on that. :-)</p>
These dill pickles are the closest that I could find that are like my Mama's receipe. Very good.
Thanks! I can't really take credit for the recipe (see link, above), but I'm glad you like them!
I have a question! I want to make dill pickles but am not crazy about using white vinegar. Are there any other vinegars that are maybe a little more healthy for you that I could use? I use apple cider vinegar in most my recipes that call for vinegar. Would this work as a substitute?
they all are about the same health wise, which is, not at all unhealthy. acetic acid, vinegar, is present in the human body all over. it's a byproduct of some kinds of metabolism processes. anyway, you can use apple cider vinegar, wine vinegar, or another flavored vinegar, as you like.
And that would totally be true is this weren't pickles. The amount of acid in pickles makes a boiling water bath safe. Citing your own sources: <br> <br>&quot;Whether food should be processed in a pressure canner or boiling-water canner to control botulinum bacteria depends on the acidity of the food. Acidity may be natural, as in most fruits, or added, as in pickled food. Low-acid canned foods are not acidic enough to prevent the growth of these bacteria. Acid foods contain enough acid to block their growth, or destroy them more rapidly when heated. The term &quot;pH&quot; is a measure of acidity; the lower its value, the more acid the food. The acidity level in foods can be increased by adding lemon juice, citric acid, or vinegar. <br> <br>Low-acid foods have pH values higher than 4.6. They include red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes. Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods. Acid foods have a pH of 4.6 or lower. They include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters.&quot;
I am a food science teacher. You must submerge the jars under 1 to 2 inches of water, in a water bath canner. Never can anything like this! There are so many recipes out there on the Internet which are not safe. Here are some of the offical sites you can refer to for safe methods of home canning. The reason many of these sites exist is because many people died in times past from home preserved foods. Please see links below: <br>http://www.foodsafety.gov/blog/home_canning.html <br>http://nchfp.uga.edu/ <br>http://www.extension.umn.edu/distribution/nutrition/components/dj0516section1.html <br>http://www.freshpreserving.com/getting-started.aspx <br>
Wonderful recipe!! I love the idea of the tomatoes in with the pickles too!! <br> <br>However as an avid canner, a cannery owner and a child of a HUGE farming family, the only thing that I have to stress is PLEASE when canning follow the instructions to a tee. Pickles are funny and while yes some sites state that you dont have to immerse your pickles in water completely this isn't safe. If a jar doesn't seal or isn't completely covered in water when processing do not store in dry storage. Store in the fridge and eat within a couple of months. If they are properly canned (in a hot water bath canner, placed on a rack to keep off the bottom directly, and covered with at least 1 inch of water, processed for the necessary time, your pickles will be good on the shelf for up to two years. Any of these safety steps not followed, just store your jars in the fridge. Happy canning! <br>
I also add 1 pepper per pint to give the pickles a little extra zing! They're really good. Love this recipe!!
has anyone used dill weed from the spice rack? i cant seem to find any fresh dill. even my grocery store dont carry fresh dill. i have always used fresh. What to do. <br>
Yes. The first year I made this I had fresh dill in my yard and it does make a difference. But I've used this recipe many times with the dried dill seed and dill weed. It is still very good.
I've used fresh and I've used dried - both are fine. I'd recommend using a bit extra of the dried (maybe 1-1/2 x what you'd use of fresh).
PICKLES!~!!!!! if you want sweet pickles dont you stop the process 2-3 weeks earlier? And also there are some powders you put in to make them more 'crisp!' Great instructable! Except the time takes for EVER to be able to eat em'!
I read online that you can soak the cukes in alum and cold water instead of in ice water like we did. I think it makes them extra crispy. You have to carefully wash off the alum before pickling, natch. Also, the processing at the end, that's a safety step, which a lot of people leave off because they say it makes them mushy. I can't speak to that, but I can say I don't recommend leaving out safety steps. :)
I think this recipe looks perfect for me. I am going to use it to make zucchini pickles but I don't have that much ice so....How much alum would you use? <br>
I have another recipe that is good for single quarts of pickles that you make in the refrigerator. For that recipe, you use a pinch of alum in the brine and don't wash it off later. Here, if you are going to wash off the cucumbers before putting them in the brine, you would probably use a tablespoon or so. I am just guessing.
I would love to have that single quart recipe too please. Thanks.
http://www.cooks.com/rec/doc/0,1836,148166-245207,00.html - it's VERY salty. my coworker made it with half the sugar and salt and said it came out better to her taste. i haven't tried that myself yet.
I did put 2 tablespoons in the ice water and stuck it all back in the fridge for two hours then followed the rest of your recipe. I had a couple of zuke spears left that would not fit in the jars and they were quite crisp. Thank You so much.
You are extrimly right!
That's cool, I never thought alum could be used this way, as a general rule, i always have at least 250 grams of alum in my jeep i use for camping in Saudi Arabia, it works great for deodorant, for shaving, for cuts, for shampoo, and I guess for pickles too! <br />
yeah ! alum thats what i was thinking of!, oh also mustard SEED i love :----D<br/>
Without the processing ( also called sterilization ) i would not store them outside of a fridge for a long time. This processing can also be done in an oven, if you don't have enough large pots. Search for "oven and pickles" for some recipes. What you should look for, is that the brine in the jar boils and then count down your time. When doing it in a pot, there is the rule that if the water level is high, it is easier to get the content of the jar boiling.
Only 2 weeks until my pickles are ready!
HI! These sound like the pickles my mother-in-law use to make. The only difference is she used red vinegar, not white. Anyone know what the difference would be? Thanks! Can't wait to try them!
Only taste. Make sure the acid content is the same. their are a few different vinegars to use, like white, red, apple cider, you can even make your own vinegar(there is an instructable somewhere) . But make sure the acid volume of the brine will end up the same.
You really need to submerge those jars under at least 1"- 2" of water you know..
DO NOT use regular table salt . it will work but you will get cloudy junk in the jars.. this is because table salt hs an additive to keep it from clumping and absorbing moisture form the air . the "processing" step is really not needed and it does make the finished product mushier than if omitted . I have been making dills for 30 years and have never processed my jars heck i have even made em in a barrel kept on the back porch .oh and you can leave the bands on ,but don't reuse bands or lids the next year just get new ones .
What is pickling salt? Is it just normal table salt?
I'm not fully sure, but I think it is salt with added nitrates. It is mostly used in curing of meat. We never used it for pickling cucumbers.
Not quite right... pickling salt doesn't have added nitrates. What's more important (other than the different texture) is that it doesn't have added iodine, like most table salt does. If you keep your pickles in the jar for a while, and use iodized salt, the iodine will turn them a brownish color. They will still be safe to eat, just not very appealing to look at.
It's just finely ground salt - the fine grind makes it dissolve faster.
If you want quick spicy pickles try this: Grab a jar of banana peppers (mild, medium, or hot), spoon out the peppers leaving the juice. Put in the cucumber spears, put on the lid tightly, turn upside down in the fridge. Wait a week and eat. Now since the spears weren't processed you will want to keep them chilled and eaten in about 2 weeks. But that's better than 2 months. :)
awesome instructable!! thanks..
Since salt lowers the freezing point of water (so the ice melts faster, hence draws heat from environment faster), and since there's going to be salt going into the pickles anyway, I imagine you could speed up step 1 by adding salt to your ice bath. Is there a particular goal temperature we're trying for when chilling the cucumbers?
I have this recipe By Sharon Howard it is GREAT!! Can I use it for making dill pickle SPEARS???

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