Dill Pickles
Serves: 12
Per quart:
  • Pickling cucumbers, 1-1/2lbs
  • Dill weed
  • Garlic cloves, 2
  • Mustard seed, 1 tsp
  • Red chile flakes, 1 tsp
  • Allum (found in the spice aisle), a few shakes
  • Prepared Horseradish, a knife tip
  • Bay leaves, 1 large or 2 small
  • 12 quart jars
  • 18 cups water
  • 6 cups vinegar
  • 1 cup sugar
  • 1½ cups coarse salt (or pickling salt if you can find it)
  1. Before you begin, wash the jars. Place lids and seals in a container and pour boiling water overtop. Set aside.
  2. Fill canner with water and heat slowly so that it is boiling by the time you are ready to can the cucumbers.
  3. Wash & remove "bumps" from cucumbers. An easy and efficient method to do this is to put the cucumbers in your washing machine with a couple of large towels and run a rinse and spin cycle. Soak the dill weed in a sink full of water to clean & then set aside. Cut stalks into approx 4 segments.
  4. Pack the jars in this order: A handful of dill weed, a garlic clove, bay leaf, a layer of cucumbers (bigger ones on the bottom), another layer of dill weed & another layer of cucumbers. Pack VERY tightly.
  5. Top with red chili pepper flakes, horseradish, mustard seed, another garlic clove and a couple shakes of allum.
  6. Bring water, vinegar, sugar and coarse salt to a boil.
  7. Once boiling, pour mixture over the cucumbers in the jar filling to approx ¼-1/2 inch from the top.
  8. Wipe jar rim dry and put jar seal and lid on. Only pour liquid in the number of jars that will fit in the canner.
  9. Add jars to canner (mine fit 7 quart jars) and cover.
  10. Boil for 10-12 minutes. Remove when the cucumbers have faded from bright green to a more olive color.
  11. Remove from canner and set on counter and allow to seal. This could take 30-40 minutes.
  12. Store for a minimum of 3 weeks before opening.
Tips for crunchy pickles:
Sprinkle allum into the jars. Allum is found in the spice aisle in your grocery store.
Pack the cucumbers as tight as you possibly can. It's like putting a puzzle together. Use the bigger cucumbers for the bottom layer and the smaller ones on top.
Slice some of the larger cucumbers to fill in the gaps.
Only pour the brining liquid into jars RIGHT before you place them in the canner...don't fill the jars and let them sit.
Recipe by Sugar Plum Sisters at https://sugarplumsisters.com/2017/08/canning-dill-pickles/