How to Make Dill Pickles

hi I'm Allison with the Food Channel today I'm going to show you how to make dill pickles today we're going to use a cold pack method for making our pickles packing cucumbers using the cold pack method means that the cucumbers are room temperature and the jar although it's been sterilized has cooled down to room temperature as well that way you're not dealing with handling hot cucumbers you can just uh handle the Cucumbers easily pack them into the jars and if you make a mistake or realize you can pack it better you can just remove the cucumbers and start again so that's one of the benefits of the cold pack method it's a great way for a person who's never done pickling before to start off before you start be sure you sterilize both your jars and your Lids you want to bring your water to a boil and at some point make sure that you you roll your jar so that you're sterilizing all sides you're also going to toss your seals into the boiling water so that those sterilize too and now we're ready to pack our jar with the the Cucumbers start by putting in a couple of the larger cucumbers and then filling in the spaces with some of the smaller ones you want to pack them in tight you cook them they're going to uh loosen up and you don't want them all floating to the [Music] top you can even take some of your smaller cucumbers and just lay them at the top once you get your cucumbers in you want to take some dill don't be stingy on the dill these are dill pickles so get some stem get some flour and put them both into your [Music] jar you also want to have two cloves of garlic mediumsized cloves or one really big clove and pack those in as well now if you're a fan of Dill Spears instead of whole pickles you can use the same method to make dill spere pickles first you just want to start by making sure you've quartered your cucumbers into the spere shape and then using the same method we're going to cold pack these into our sterilized jar it's time for us to make the brine we're going to use 3 cups of water two cups of white vinegar and 1/4 cup of pickling salt we'll just Stir It Together bring it to a boil once you brought it to a boil just keep it at a simmer until you're ready to pour it into your jars now that we have the jar packed it's time to pour the brine into the jar you want to leave a half2 inch of head room in your jar so make sure you've covered your cucumbers but leave a/ inch of room afterwards take a clean cloth I just took this cloth and dipped it in my sterilized water wipe the rim really well so that we can guarantee we get a seal take a sterilized seal out of your water bath now the Jar's hot so use a cloth put your ring on the jar and seal it tightly your jar is ready to be put into your water bath okay after 15 minutes time to take the pickles out of the water [Music] bath now once you have them out you want to keep them out on your countertop someplace it's out of the way but you want it not touch them for 24 to 48 hours the seals when you first take them out will be concave and hopefully within a few minutes may take up to hours you'll hear a popping noise and the seal will then be convex and you're good now if after 24 hours you notice that a jar did not seal go ahead and put it in your refrigerator it's still going to be good for you to eat now when you store them you can take the Rings off or leave the rings on either way whatever's convenient for you keep them in a cool dark place wait at least four to 6 weeks to eat them spending some time in that brine is going to make them extra good even the one you put in the refrigerator wait a few weeks to eat it it'll be great canning your own pickles is easy it's fun and it's a great way to support your local farmers for more tips and recipes go to Food channel.com

Channel: The Food Channel

Views: 1,228,452

Keywords: how to make dill pickles, pickles, dill, canning, fall, spears, whole pickles, cucumbers, food channel, foodie, recipe

Id: e_vRu61oYho

Length: 5min 2sec (302 seconds)

Published: Mon Sep 21 2009