The first time I canned dill pickles, it was so disappointing! The pickles had turned to mush and the flavors were kind of just... off. Since then, I have learned a lot more about the art & science of canned pickles & I'm bringing you the six tips I've learned to guarantee the crunchiest, crispiest dill pickles.

Recipe is from the Ball Complete Book of Home Preserving (link below) - only modifications I made was to raw pack instead of hot pack, and use a little calcium chloride.

Here are the ingredients (makes 5-6 pint jars)
3 lbs of pickling cucumbers, sliced however you like (you can even put multiple styles in the jar)
4 cups cider vinegar
4 cups water
3/4 cup of pure salt, pickling salt is ideal but any salt with no additives will work
Up to 1/2 cup of sugar, depending on how sweet you like your pickles
3 tablespoons pickling spices

For each jar:
1 head of dill
1 smashed garlic clove
1 bay or grape leaf
1/2 tsp mustard seed
1/8 tsp calcium chloride (optional)

Check out PART 1 if you're brand new to canning: [ Ссылка ]

//

My favorite equipment & supplies (these are affiliate links; I may earn a small commission on purchases you make at no cost to you):
The Ball Complete Book of Home Preserving: [ Ссылка ]
Stainless Steel Canner with Indicator Knob (comes with rack!): [ Ссылка ]
All the handy canning accessories in one box: [ Ссылка ]

свернуть