Here's the secret to crisp, tasty dill pickles

intermediate

There are dill pickles and then there are dill pickles.

There are a few secrets to the production of crisp dill pickles. 

  • Secret number one is to use only firm, ripe, blemish-free cucumbers. (the smaller the better).  Pickle cukes within 24 hours of harvest. Wash cucumbers thoroughly and remove the blossom end of each cucumber.  Enzymes contained in this blossom end will contribute to the soft pickle syndrome. 
  • Secret number two is to utilize a recipe with the proper balance of acid (vinegar) and base (salt). Use commercial vinegars with a minimum of five per cent acidity. Pickling salt is a must as any salt containing iodine may discolor or darken pickled foods.  As well, the anti-caking agents found in table salt will give a cloudiness to the pickling liquid (brine.
  • Last but certainly not least, is the processing technique.  Processing prepared jars of pickles in a hot water bath canner is essential because it destroys enzymes and micro-organisms which cause spoilage.  And, contrary to popular belief, this processing will not result in soft dills if executed properly. With dills, remember to start the process time immediately upon placing the jars in the canner.  Keep the water barely simmering rather than the customary boil as with other pickle processing.

Dill pickles

  • Pickling variety cucumbers
  • Fresh dill
  • Fresh garlic, peeled
  • 250 mL (1 c) pickling vinegar
  • 750 mL (3c) water
  • 50 mL (3 tbsp) pickling salt
  • 50 mL (3 tbsp) granulated sugar
  1. Wash cucumbers. 
  2. Combine vinegar, water, salt and sugar in large saucepan.  Bring to a boil. 
  3. Pack cucumbers firmly into sterilized home canning jar.  Leave 2 cm (3/4 inch) headspace.  Add 1 clove garlic and two sprigs dill. 
  4. Cover with hot bine. Leave 6mm (1/4 inch) headspace. 
  5. Clean jar rim.  Center metal snap lid.  Apply screw band just until finger tip tight.
  6. Place in canner.  Process 20 minutes (processing time begins immediately). 
  7. Remove from canner.  Set upright and space apart out of drafts to cool.  Cool 24 hours. 
  8. Test for seal. Remove screw band, wipe jars, label and date.  Store in cool, dark, dry location.