Dill Pickles

I grew up with both my mom and dad spending a lot of time in the kitchen. They both did a lot of canning in the summer, fruits, relish and my favourite, dill pickles.
I love them!!

I went to the farmers market and bought a 5lb bag of dilling cucumbers and a couple big bunches of dill. Then I got some canning jars from Canadian Tire and went to town!

What you need,

Dilling cucumbers (I used a 5lb bag)

Dill
Garlic (about 3 cloves per jar)

Start by washing all of those little cucumbers, fun stuff!

Stuff each jar with as many cucumbers as you can get in, a couple big sprigs of dill and about 3 cloves of garlic.

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For the brine,
This recipe is enough for about 3 quarts. I tripled it, I had 7 quarts.
¼ cup pickling salt
2 cups white vinegar
3 cups water
Boil all the ingredients together in a large pot.

Pour the hot brine into each jar until it they are right full, to the very brim.

Put the lids on very tightly.
The jars will seal within a couple hours.
If they don’t seal for some reason you can store the jar in the fridge, they will be fine.

Now the hard part, you have wait to open a jar until Christmas! They need time to pickle! Dad says you can open a jar at thanksgiving if you want, but they will be better if you wait!

 
Now I have the canning bug, I want to do more! Any ideas what I should try??

Jen