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Uncle Bill's Dill Pickles Recipes
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Recipe Name : Uncle Bill's Dill Pickles
Country : United States
Rating :
Category : Home > Pickles > All
Chef : Uncle Bill's Dill Pickles
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INGREDIENTS


* 8 lbs young fresh dill cucumbers
* 8 large dill weed, heads and stems
* 5 large carrots, peeled and sliced into wedges
* 20 garlic cloves
* 4 medium jalapeno peppers (optional)
* 12 pieces horseradish root

BRINE

* 3 1/2 cups water
* 1 1/2 cups white vinegar
* 4 tablespoons pickling salt or 4 tablespoons coarse salt
* 1/2 cup brown sugar, lightly packed
DIRECTION


# 1 PREPARATION OF DILL CUKES THE NIGHT BEFORE.

# 2 Remove blossom ends and stems and discard.

# 3 Place dill cukes into a large tub or a clean laundry tub.

# 4 Cover with cold water.

# 5 Add 2 bags of ice cubes or 1 block of ice.

# 6 Let chill overnight.

# 7 BRINE.

# 8 In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.

# 9 Boil for 2 minutes.

# 10 Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.

# 11 Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.

# 12 Wash and drain dill cukes.

# 13 Place 1 dill head and stem in the bottom of each jar.

# 14 Stuff the jars with cukes, vertically.

# 15 Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.

# 16 Stuff one Jalapeno pepper into each jar.

# 17 Place another dill head and stem on top of the cukes in each jar.

# 18 Fill jars with hot brine to within 1/2" of top of jars.

# 19 Make sure that none of the dill head is touching the top of the jar.

# 20 Push the dill heads down if necessary.

# 21 Wipe tops of jars clean.

# 22 Prepare canning lids according to manufacturers instructions.

# 23 Place lids on jars and screw on screw tops finger tight only.

# 24 Prepare a canner and bring water to a boil.

# 25 Place jars in rack with lids up and immerse in the boiling water.

# 26 Boil or process for 10 minutes.

# 27 Remove jars onto a dish towel and cover with another dish towel to cool.

# 28 Jars are sealed when the lids pop and are concave (curved down).

# 29 Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.

# 30 When cooled and sealed, label jars and store in a cool, dark place.

# 31 Allow 4 to 5 weeks for flavors to develop before using.

# 32 This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.

# 33 Dill cukes should be 4" to 5" long and as fresh as possible.
SOURCE:

http://www.food.com/recipe/uncle-bills-dill-pickles-97388