Canning CRISP Dill Pickles | Water Bath Canning
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- Опубліковано 23 сер 2024
- Learn the art of preserving cucumbers by canning dill pickles at home with this step-by-step tutorial! I'll share 3 tips for ensuring your homemade pickles are crisp and crunchy. I'll also walk you through the steps for water bath canning so you can enjoy your crunchy, tangy pickles all year round.
Brine Recipe
(NOTE: I have updated this brine recipe reflect current food safety recommendations for a vinegar-to-water ratio of at least 3:4. I added the sugar to offset the increased vinegar)
5 1/2 cups water
4 1/2 cups white vinegar
1/3 cup sugar
1⁄2 cup pickling salt
Ingredients:
Cucumbers
Garlic cloves (optional, to taste)
Strawberry leaves (optional)
Dill, blooms and leaves
Directions:
Clean cucumbers and scrub off spines
Remove blossom end of each cucumber
Soak in an ice bath for 3-4 hrs.
Cut to desired shape/size
Combine ingredients for brine in a saucepan and heat until all sugar and salt are dissolved
Pack ingredients into wide-mouth pint jars and fill with hot brine to 1/2" headspace. Process in water bath for 15 min. Pickles are ready to eat after 2 weeks. Makes 8 pint jars.
For every newbie watching, dont scrub the skin off when washing. A normal cloth takes off all the dirt and prickles. You dont have to use a scrubbie.
Yes, either way works. I've found that the prickles vary from one cucumber variety to the next. These were on the tough side.
thank you for recipe. especially loved that little baby talking.
You're welcome! She's a chatty one :)
There's nothing better than a crispy pickle and a burger. Perfect summer food. Thanks for the video!
Agreed! I think that’s on the menu for next week.
This was SO helpful and concise. Loved hearing your little girl in the background. I smiled the rest of the video. Going to try my first batch ever tomorrow. Will love watching more.
I'm so glad! That little girl is chatty these days; it's a sweet stage. Please note that I updated the recipe to reflect current recommendations for vinegar-to-water ratio (I realized Grandma's recipe is outdated).
@@Locally_RaisedI already made them before I saw this. Are they safe to eat?
@@KZ-dw6xj Sorry for the confusion. I've been eating them without issue, as have others for years. If you want to be more cautious, you can put the jars in the fridge and they'll be absolutely good for the next month.
She sounds happy! I love to hear her voice.
Yes, she’s a good-natured baby 😊
This has given me the confidence to pickle my cucumbers. And baby was an added bonus ❤
I’m so glad! Happy canning 😊
Followed your tutorial today and as a man obsessed with canning I thank you for!!
I’m so glad it was helpful!
@@Locally_Raised I am a canning nerd and have kept my wife up past 2am many times making tomato sauce 🤣
@@28Coves Ha, you're in deep!
Grape leaves work too. Thank you for this video.
Good call! You’re welcome ☺️
so does bay leaf or tea. I'd never heard of strawberry leaf. thankyou for that.
@@startreedancer1412 I hadn't heard of using bay leaves. Nice!
You are very calm, thanks for this video.
Thanks for watching!
They look so good
Thanks 😊
I seriously love your channel
I’m so glad! Thanks for watching 😊
Bread and butter are my favorite! Mom used to add sliced onions/peppers to hers. We always used apple cider vinegar when pickling. Just a taste preference. I've given up on growing dill. I've tried for 2yrs and the plant has died both times.
I haven't tried apple cider vinegar; I might give it a try to compare. I'm trying to track down my grandma's bread and butter pickle recipe right now because that's my husband's favorite. Ha, glad I'm not alone in my dill struggles.
mustard seeds and peppercorns excellent in dills
Yes! It would be fun to add a few and tweak the flavor. Thanks :)
I’ve never done pickles but would love to try this. What type of cucumber did you plant. I believe gardeners would want to know so they have 100% success.
I bought my cucumbers from a nursery that just labeled them “pickling cucumbers.” If a more specific name is helpful, I think they’re a lot like the Boston Picking Cucumber. I hope it works well for you. Happy canning!
All I ever heard about for tannins was grape leaves...thanks for the strawberry leaf suggestion. I have 200 planted so I think I'm good....LOL
Ha, it sounds like you’re equipped for a loooot of pickles. Best of luck!
Tea leaves also work
Hello, love love the video by the way my first time doing this I need to know how long are they good for? And how should I store them
Good questions!
For optimal flavor, canned good should be eaten within 12-18 months. After that point, the food is still safe to eat as long as its seal is intact. It’ll just start to lose some color and flavor.
Canned goods do best stored in a cool, dark place. If that’s not possible, just avoid storing in a hot space (for example, don’t store in a room that doesn’t have air conditioning). Best of luck and happy canning 😊
I'm wondering if your Nesto canner can also water bath can? I'm looking into buying one but I'm unsure if it does both...
It does! I don’t use it for water bath canning because I have a larger water bath canner, but it can do it.
Could you use that same procedure and recipe for whole pickles?
Yup! No problem.
@@Locally_RaisedI'm getting ready to try for first time whole one, thinking it may make it crispier
@@ourstardestiny4960 Let me know how it goes! I've wondered if that might make for a crisper pickle, but I never seem to be able to pick my cucumbers early enough for whole pickles.
Also I didn’t check for bubbles. Will they be safe? All the pickles are moving around in the bottles really good. Thanks!
As long as your jars sealed and that seal is tight when you open the jar to eat, you should be fine. Here’s an article:
foodinjars.com/blog/canning-101-why-you-should-bubble-your-jars/
@@Locally_Raised they all sealed good. Thank you
I’m new to pickling and I used this brine recipe yesterday. Now I’m seeing others say that the vinegar/water ratio should be 1:1. Have you had any trouble with yours? How long have you been using this recipe? I made 8 quarts and don’t want to toss them out.
This is an old recipe. I've had no issues with it, and received it from others who have used it for years. However, after seeing comments on the vinegar-to-water ratio, I did some more reading, and they are correct that the current recommendation by canning authorities is a 1:1 or 3:4 ratio. I've updated the recipe and the video to reflect that recommendation. I will still eat the pickles I made (old habits die hard!), but I don't want to recommend anything involving risk to anyone else. If you put your quarts in the fridge, they will be completely safe to eat for the next month. Apologies again.
Hi. Thanks so much for responding so quickly. I hope I didn’t upset you. Totally not my intention. I just wanted to be sure.
@@nellieandclarice Not at all! I want to be sure I'm providing good information. Best of luck 😀
Do you ever use your Nesco digital canner for water bath canning?
The Nesco can be used for water bath canning, but I haven’t used it that way because I have a large water bath canner.
when do you fully tighten the screw on lid?
The bands only get tightened to fingertip tight when canning. They just keep the lid in place so it can seal while it’s in the boiling water, so you’ll never actually screw them on tightly.
I do it close to what you do but I use 50/50 water vinegar and i also add turmeric and ground mustard my pickles are ready in 4 to 6 days , I don't see a difference in the 4 day or 1 month pickles
Ooh, ground mustard sounds really good.
Iv seen some people water bath and some people don’t.. do I not need a seal??
You need a seal if you want your pickles to be shelf-stable. Another option is to make "refrigerator pickles," which will last in the fridge for about a month.
@@Locally_Raised all mine sealed but 2 jars so I just did a new lid and did the bath again! Hopefully that’s okay lol. It was my first time doing any sort of canning
@@barnhart3011 Yay! I love seeing people get into canning. Yes, it's no problem to re-can if they don't seal; you'll probably fine that those pickles are softer because of the extra cooking time.
Some people say to use at least equal parts water vinegar for safety? I'm new so not sure lol
Good question. This recipe is one I’ve seen on several websites, but it is a “rebel canning” recipe (one that hasn’t been explicitly tested for food safety), so I encourage people to do their own research and do what you’re comfortable with.
As for the 50/50 rule, I’ve seen different advice from different canning authorities, which doesn’t make our lives any easier 😆. I’m attaching an article for reference. Thanks for watching, and best of luck!
www.healthycanning.com/50-50-rule-pickling/
What can I substitute to vinegar because I am allergic to vinegar
That's rough; sorry! I'm not familiar with vinegar allergies--if you're allergic to white vinegar, could apple cider vinegar be an option? Apple cider vinegar can be safely swapped for white vinegar when canning. Substitutions while canning are tricky because there are limitations to what you can change while maintaining food safety. In terms of safety, lemon juice can be substituted for vinegar, but I'm guessing that would taste awful.
Did you grow the garlic off of a bottom of a full one?
I planted a single clove of garlic last fall, and it grew into a full head by spring.
@@Locally_Raisedsurely you didn't plant --- just 1 clove - in total ,😁 :)
thanx for good clear vid instructions for pickling :))
@@user-us3pi4es5b Ha, correct. More like 48!
Where do you get strawberry leaves?
I have strawberry plants, but use whatever is convenient for you. Oak leaves are also high in tannins and might be easier to find.
I just made pickles but the brine was only warm. Will they be safe to eat?
No problem; heating the brine helps to avoid temperature shock for the jars when they’re lowered into boiling water (so they don’t shatter). It’s not related to food safety.
@@Locally_RaisedThank you so much!
Don't put them in your refrigerator. Put your pickles in an ice chest with a block of ice or chipped ice off to the side that will keep them quite cool and they will stay firm for pickling refrigerator makes them soft
That’s a trick I haven’t heard before. It makes sense, though: there’s so much moisture in the fridge. Thanks!
I ferment too, and that recipe calls for two bay leaves instead of the strawberry leaves.
I haven’t tried bay leaves. I bet that adds some flavor in addition to adding tannins. Nice!
I had heard of a grape leaf.
@@sqwrrl Yes, good call: strawberry leaves, grape leaves, oak leaves, and fig leaves are all high in tannins.
I canned 8 pints of dille beans and forgot the salt what do i do
Your beans may or may not be safe to eat without the salt, depending on how much vinegar is in your recipe. Here’s an article that describes how to determine if salt in your recipe is functioning as flavor, or as a preservative. Within 24 hours of canning, it is safe to open them up, re-make the brine, and re-can. The texture of the beans will be softer, though, from the repeated heating. Best of luck!
www.healthycanning.com/the-role-of-salt-in-home-canning/
Why can't someone do something with Bread and BUTTER PICKLES FROM CUCUMBERS FOR anything
Those don't look like strawberry leaves, I use grape leaves
Grape leaves work, too. Anything high in tannins will do--strawberry leaves, grape leaves, fig leaves, oak leaves. Those strawberry leaves were from my garden; use whatever is accessible to you.
I have read that you can also put a black yeast bag in the bottom of the jar!
@@lynnclendenin2988 I've never heard of that. I love how the internet allows me to learn from so many people!