Who doesn’t like a crunchy dill pickle? I love them! Problem is some jar labels can be deceiving! I hate when that happens…you open a jar of pickles and they turn out soggy and flimsy! Crispy and crunchy is what I want…so you know the saying when you want something done do it yourself! I took those words and ran with it to the kitchen and made my own pickles!
They turned out great! I got some Ontario pickle cucumbers a 3 L container worth, and used them all. I made 6 1 L mason jars with the amount of cucumbers I used. This is my first time making pickles, I came across this magazine at the grocery store and they had a few recipes for dill pickles! This is my adaptation from Taste of home canning and preserving magazine.
I do have a question! When I first poured over the hot vinegar mixture I noticed that some of the garlic pieces turned blue…I discarded them. I noticed though today after opening the second jar, that 1 piece of the garlic was blue, I removed it from the jar. Why does that happen? Are the pickles ok, is it from the vinegar? (Answer is in the comment section, thanks Carol)
What you will need:
- 3 L container of pickle cucumbers
- 8 cups white vinegar
- 8 cups water
- 1 cup canning salt
- 2-3/4 cups of sugar
- 1 large onion
- 6 cloves of garlic
- 1 bunch of dill
- 6 tbsp of pickling spices
- 6 bay leafs
- 6 clean 1 L mason jars and lids