Dec 31

My current favorite dill pickle recipe

This recipe originally came from Wood Ridge Homestead. I’m posting it here for my own archives.

Crispy Dill Pickles (Just Like Klaussens)
Recipe type: Canning
Serves: 4 pints
They taste just like the Klaussen pickles. The cucumbers can be spear-cut, sliced, or cut in chunks use what you have. One of the secrets to making crispy dill pickles is to cold-pack the pickles in hot, sterilized jars. The other secret is to time the water bath precisely. You will need about 16 4-inch long cucumbers, or 12 large cucumbers that can be chunk-cut or spear-cut.
  • Cucumbers (see above description)
  • 12 large garlic cloves, peeled
  • 4 heads fresh dill
  • 2 hot red peppers or 1 t. crushed hot red pepper flakes
  • 2½ cups white vinegar
  • 2½ cups water
  • ¼ cup pickling salt
  1. Prepare canning jars and lids (wash, then sterilize).
  2. Chill the cucumbers in a refrigerator overnight if possible. Remove when you are ready to begin cold-packing the cucumbers in the jars.
  3. Wash the cucumbers to remove any debris or garden soil. Leave the small ones whole; with larger cucumbers, cut in chunks, spears, or slices. Pack the chilled cucumbers into 4 sterilized pint jars. To each pint, add 3 whole, peeled cloves of garlic, 1 head dill, and ½ hot red pepper (or ¼ t. pepper flakes).
  4. Make the brine: Mix the vinegar, water, and pickling salt in a stainless steel saucepan and heat to the boiling point. Pour hot brine over the cucumbers in the jars. Seal and place in a boiling water bath for 5 minutes, marking the time as soon as you put the jars in. If you leave the jars in the boiling water bath longer, they will get soft.
  5. Store processed pickles for several weeks before using.