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
- 2 1/2 cups white vinegar
- 2 1/2 cups water
- 1/4 cup pickling salt
- Prepare canning jars and lids (wash, then sterilize).
- Chill the cucumbers in a refrigerator overnight if possible. Remove when you are ready to begin cold-packing the cucumbers in the jars.
- 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 1/2 hot red pepper (or 1/4 t. pepper flakes).
- 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.
- Store processed pickles for several weeks before using.