Bread & Butter Pickles - How to Make Great Depression-Style Sweet Pickles

Learn how to make Bread & Butter Pickles! Go to http://foodwishes.blogspot.com/2014/08/bread-butter-pickles-one-of-great.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Bread & Butter Pickles recipe!

Best Dill Pickle Recipe!!! Plus, Canning Tips & Tricks!

My mom makes the BEST DILL PICKLES EVER!!!! I’m not even kidding. She has been perfecting this recipe for over 30 years!!!! They are crisp, tangy, garlic and I have yet to find it’s equal. Friends, today is your lucky day because she has shared her secret recipe. In this video, we show you how to make fool proof dill pickles and share some tips & tricks to help you along the way. Note: in this video, we doubled the recipe and made 21 jars!

Dill Pickles Recipe (makes 6 quarts)

Ingredients:

- 2-3 heads of garlic, peeled & separated into cloves

- 2-3 bunches of dill, washed & picked into smaller sections

- 12-15 lbs of medium sized pickling cukes

- 10-12 quart sized Wide Mouth Mason Jars

- 10-12 canning jar lids & bands

For Brine:

- 1 quart pickling vinegar

- 2 quarts water

- 3/4 cup coarse salt

Method

1. Sanitize the Mason Jars by putting them in the dishwasher on the sanitize cycle. Leave them in until you are ready to use them. They need to be hot for the jars to seal properly.

2. Wash, Soak & Scrub the cukes

3. Combine the ingredients for the brine & bring to a boil. Turn off the heat and put a tight lid on it to keep it warm.

4. Prepare the garlic by breaking the heads into cloves. Peel off the skin.

5. Soak & Rinse the Dill, then break it up into smaller pieces, removing any large stems.

6. Heat the canning jar lids (not the bands) in warm water. Keep them in the water in preparation for canning.

7. Time to stuff the jars! Tip: Make sure the jars, brine & lids are still nice & toasty or else they may not seal.

- Remove only a couple jars from the dishwasher at a time, closing the dishwasher door to keep them warm.

- Place 2-3 cloves or garlic and a couple pinches of dill in the base of the jar.

- Stuff the pickles in, starting with the bigger sized cukes, then filling the gaps with medium and smaller sized cukes. Leave at least 1/2 inch of space from the very top of the jar.

- Fill the jar with brine, leaving at least 1/4 inch of space from the top of the jar.

- Immediately place a canning jar lid from the warm water onto the jar. Screw the band part of the lid onto the jar, but don’t tighten it or it might not seal!!!!! Leave it fairly loose.

- Repeat these steps until you’re out of ingredients.

8. Place the jars somewhere out of the way to let them cool. Allow at least 1-2 inches between the jars so the air can circulate and help them cool & seal.

9. Wait for the lids to seal. You’ll hear them make a popping sound as the lids seal to the jar. This process can take up to 24 hours.

10. Test the seal by looking at the lids to make sure the dimple has inverted. You can also test the seal by tapping the lids (the higher pitched taps means it has sealed) or by trying to lift the jar by only holding the jar lid (without the band).

11. Wait 6 weeks then enjoy! Once sealed, pickles can be stored for up to 2 years.

Making Garlic Dill Pickles For Sale At Farmers Market

These are my Grandfathers recipe for crispy garlic dills. Different states and cities have different rules about what kinds of things we can sell at farmer's markets so be sure to check with your local Health Department to learn what requirements you need to meet and whether this or any other recipe will be legal to sell. When canning, always follow the recommendations and basic canning instructions of the National Center for Home Food Preservation or the latest Ball Blue Book, because those are the experts. Safe canning depends on it!

Aug 2016 note: The salt in this recipe is required as part of the preservation. Here is what the NCHFP says about salt content and pickles: ""However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required." http://nchfp.uga.edu/how/can_06/prep_foods.html

"Recipes for pickles with reduced sodium content are provided in Guide 6 of the USDA Complete Guide to Home Canning." http://nchfp.uga.edu/publications/publications_usda.html

"PawPaw's Pickles"

Brine:

10 cups of water (boiled and cooled, drinking water or filtered water)

2 cups white vinegar 5% acidity

1 1/4 cups canning salt

Mix together and stir until salt is melted. Do not heat. I mix it all in an empty vinegar bottle so that it is easy to store if I don't use it all immediately.

Into each empty. STERILE, quart jar put:

2 cloves of fresh garlic

2 pods dried red pepper (I used Chile Arbol. Chile Japones, Chile Pequins, or other small dried peppers would work)

2 teaspoons dried dill seed (OR one "bunch" of fresh dill)

1 fresh dill stem if you have it (I usually don't so I skip this part)

2 grape leaves (use one teaspoon unflavored green tea if you can't get grape leaves. do not use black tea, it will discolor the water).

Cut 1/4 inch off the blossom end of each cucumber and discard (it contains enzymes that cause softening). Cut cukes as desired. Pack fresh cucumbers into the jars and pour brine over them to completely cover. Leave 1/2" head space. Put STERILE lids on, finger-tight.

For CRISPY PICKLES, I process using the "Low Temperature Pasturization" method according to the instructions and latest recommendations from the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html :

Start heating water bath canner to 120 degrees Farenheit, and put jars of pickles in the water, making sure the water covers them by at least one inch, then bring up to 180 degrees F. Use a jelly or meat thermometer and keep between 180 degrees - 185 degrees for 30 minutes. Do not allow to go above 185 degrees. If it falls below 180, start the timer over. After 30 minutes, remove and set aside to cool and seal. They are ready to eat the next day. These are best eaten within 9 months (before opening... after opening, they must be refrigerated and eaten withing a couple of weeks). They will keep longer unopened but will eventually soften. The cucumbers must be covered with brine in the jar at all times, either before or after opening.

Homemade Dill Pickles.

Preserving and Canning foods is a prepper "MUST DO" - " MUST HAVE SKILL" (for my Salsa recipe: https://www.youtube.com/watch?v=2grf21wFIgw)

Canning dill pickles how to!

Time: 3 hours (1 hour active time)

Makes: 12 HALF pint jars

Ingredients:

12 cups of sliced cucumbers

1/4 cup pickling salt

6 cups of ice

3 cups of white vinegar

3 cups of water

1 & 1/3 cup of sugar

6 tablespoons of pickling spices

7 garlic cloves cut up into halves

22 fresh dill heads

Directions:

-Slice up your cucumbers to pickle size, put in a large container, cover with your pickling salt and ice and let sit for 2 hours. This helps to make the pickles crisper in the weeks to come.

-Rinse the cucumbers to remove the salt.

-Warm your mason jars to prep them (scalding hot water, dishwasher or oven warming).

-In a large sauce pot combine your water, white vinegar, sugar and pickling spices. Bring to a boil and once it is boiling, turn to medium to roll for 15 minutes.

-Start your hot water bath canner to bring to a boil.

-While the liquid mixture boils put your cucumbers into your warmed, prepared mason jars filling almost to the top. Then add 1 garlic clove half and 2 heads of dill to each mason jar on top of the cucumbers before adding the liquid.

-Pour your canning liquid through a cheese cloth or a mesh strainer into a large bowl or container, preferably one that is easy to pour, to remove the pickling spices.

-Fill jars with liquid to leave a quarter of an inch head space.

-Put your lids on finger tip tight, not super tight. Put 4-6 half pint jars in your hot bath canner at a time and boil for 10 minutes.

-Remove from canner and put on a dish towel on your counter and let set 10-12 hours or overnight. Cans will pop as they seal. If you cooked for the right amount of time they should all pop within an hour after removing them from the canner.

Blog: http://littlefarmbigdreams.com/

Facebook: https://www.facebook.com/LittleFarmBi...

Email: LittleFarmBigDreams@gmail.com

Pinterest: https://www.pinterest.com/AgentLizHuskey

Twitter: https://twitter.com/ElizabethHuske1

Instagram: LizHuskeyAgent

Canning Dill Pickles - Delicious, Easy Recipe

Putting up crispy dill pickles, I seem to be able to get more fruit in the jar cutting the cucumbers into wedges. This is the easy brine recipe I use, and the processing for delicious home grown dill pickles. Throw in some fresh garlic cloves and dill for not only a great taste, but an awesome look as well. These pickles are ready to eat the day after canning, however, larger cucumbers have thicker skin and will need to sit on the shelf in the jar for a month or so to soften up a bit. Enjoy

How To Make Easy Dill Pickles as Little as One Jar at a Time!

Good recipe forgardeners, No waiting until you have enough cucumbers to do a huge recipe. just one jar or many jars very easily. Follow amounts listed to be added to each jar. All amounts listed are to be added per jar. Quart Jar: 2 Grape Leaves (optional, or 1/4 tsp. alum) 2 Cloves Garlic (sliced) 2 t. Dill Seed 2 Heads Fresh Dill (or about 2t Dill Weed) 1 Tb Pickling or Corse Kosher Salt (non-iodized) 1/2 Cup White Vinegar (5% acidity) Hot Water PROCESS 12 Minutes Pint Jar: 1 Grape Leaf 1 Clove Garlic (sliced) 1 t. Dill Seed 1 Head Fresh Dill (or about 1t Dill Weed) 1/2 TB Pickling or Corse Kosher Salt (non-iodized) 1/4 Cup White Vinegar (5% acidity) Hot Water PROCESS 10 Minutes 1/2 Pint Jar: 1 Small Grape Leaf 1/2 Clove Garlic (sliced) 1/2 t. Dill Seed 1/2 Large or 1 Small Head Fresh Dill (or about 1/2t Dill Weed) 3/4 t. Pickling or Corse Kosher Salt (non-iodized) 2 TB White Vinegar and hot water.