Recipes | 7 July 2015Quick Dill Pickles Recipe Share article facebook twitter google pinterest It seems like we were just planting our veggie garden last week, but we’re already nearing harvest time! Finding new recipes for all those fruits and vegetables can feel like a full-time job. Cucumbers are one of the top offenders when it comes to fruit overload. You can only snack on cucumber slices for so long before your taste buds are begging for a new recipe! Luckily, The Fresh Girl’s Guide to Easy Canning and Preserving has you covered. Thanks to canning, you can transform your abundance of cucumbers into sweet, delectable dill pickles! These crunchy pickles will brighten up plenty of summer meals. Bonus: This recipe doesn’t rely on fermenting to prepare the pickles, so you’ll be enjoying your delicious dills in just 24 hours! Get cooking with this Quick Dill Pickles recipe from The Fresh Girl’s Guide to Easy Canning and Preserving by Ana Micka. Quick Dill Pickles Makes about 7 quarts (6.6 l) Ingredients 14 lbs (6.4 kg) pickling cucumbers, 2–3 inches (5–7.5 cm) long 7 fresh dill heads (or 4 T [57 g] finely chopped dill weed) 7 onion slices, 1/2-inch (1.3 cm) thick 14 garlic cloves 7 t (22 g) mustard seeds 12 C (2.8 l) water 4 C (946 ml) white vinegar (4–6 percent acidity) 1/2 C sugar 2/3 C (160 g) canning or pickling salt Directions 1. Prepare for canning by following the Hot Water Bath Method. 2. Wash and scrub the cucumbers. Remove blossom end, leaving 1/4 inch (6 mm) of the stem attached, if possible. 3. Combine water, vinegar, sugar, and salt in a stainless-steel or enamel pot and bring to a boil. 4. Place two garlic cloves, a slice of onion, a dill head (or 1 1/2 teaspoon [7 g] of chopped dill weed) and a teaspoon (3 g) of mustard seeds into the bottom of a quart-sized (about a liter) canning jar (for pint [473 g] jars, halve these quantities). 5. Put the cucumbers into hot, sterilized jars. Cover cucumbers with boiling hot brine, leaving a 1/2-inch (1.3 cm) headspace. Remove any air bubbles with a rubber spatula or skewer. 6. Process jars in simmering water bath at 200 to 205 degrees Fahrenheit for 10 minutes, adjusting for altitude if necessary. 7. Remove jars from canner. Cool for 24 hours, test seals, and store. Refrigerate any unsealed jars and use within 2 weeks. Pickling Tips * Use freshly picked, firm vegetables. * If your water is hard, boil water you’ll be using in recipes for 15 minutes. Decant into another container, leaving any sediment behind. * Use additive-free salt (canning, pickling, and kosher salt work well). Regular table salt has additives to prevent caking. * Use whole, fresh spices. Older spices can impart a bitter taste. * Follow recipes’ ratios of salt, sugar, and acidity. * Check the label of your vinegar to ensure the acidity level is between 4 and 6 percent. For more delicious canning recipes to help you preserve your garden harvest, check out The Fresh Girl’s Guide to Easy Canning and Preserving. The Fresh Girl’s Guide to Easy Canning and Preserving State fair award-winning canners show how to save money while enjoying fresh, local food year-round. Ana Micka (author) The Fresh Girl’s Guide to Easy Canning and Preserving provides all the information you need to know to start canning today, including basic steps to canning foods safely and easily; recipes for preserving everything from the standard tomatoes and jams to soups, sauces, and other hearty meals; and tips on where to find the freshest local produce. More information Buy from an online retailer Photo credit: Wild Fermented Pickles via photopin (license) Photo credit: Homemade Pickles via photopin (license) Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.