Dill Pickle With Grape Leaves Recipes

Steps:

• Use large canning jar.
• Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar.
• Boil together 2 quarts water, vinegar, salt, and sugar.
• Stir, turn off and let cool.
• Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.
• Refrigerate and ready in 3-4 days.

Steps:

• 1. Make sure you use a pickling cucumber that is firm. Clean cucumber, cut off blossom end. The blossom end can cause your pickles to become soft and dark if left on.
• 2. Soak cukes in an ice water bath for about 4 hours, adding ice as needed. This will help keep the pickles crunchy.
• 3. Sterilize 14 to 16 pin jars or 7 to 8 quart jars.
• 4. Cut cucumbers into slices or spears if desired.
• 5. In a large stock pot, combine the vinegar, water and salt. Bring brine to a rapid boil.
• 6. Meanwhile, place garlic, hot pepper and dill to taste (I use 1 or 2 large cloves garlic per jar, 1 pepper and 2 heads of dill) and 2 small grape leaves (the grape leaves are optional but if you have them available - don't leave them out - they will keep your pickles crunchy!). Also, when I can not find fresh I use about 1/4 tsp dried dill per pint jar. Add 1/8 tsp of Pickle Crisp Granules per pint jar. This also helps keep the pickles crisp and crunchy.
• 7. Fill jars with the cucumbers and then add brine (it should be boiling as you add it). Using a spatula, remove air bubbles, clean the rim of the jars and seal.
• 8. TO PROCESS OR NOT PROCESS: These pickles can be processed in a hot water bath for 10 minutes, which makes them shelf stable for around a year. The downside is that the hot water processing will cook the cucumbers a bit and can sometimes give the pickles a softer texture. If super-crunchy pickles are your aim, skip the processing step and just keep the jars in the fridge, they will keep refrigerated for several weeks.
• 9. Store jars in a dark space for 6 to 8 weeks before opening. The longer you can wait to open the pickles, the better tasting they will be. Sometimes they get opened much quicker and they still taste wonderful!

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.