Spicy Dill Pickles

I was attracted to pickling because of the wonderful spices used. Always looking for something to use allspice for, you know.

This recipe is another one handed down from grandma and mom, so I tried it again after all these years. Since the recipe is vague about the pickling spice, I felt free to make up my own creation. You can buy pickling spices blends but it's better to make your own so you have more control over the contents.

Reading the old recipes, especially the Mennonite and Ukrainian ones, there are some very interesting spices used. Have you used grape, cherry or oak leaves in your pickles? How about horseradish root? I can't wait to find some and try those in the pickles. Of course, we are in a time crunch to pickle and preserve while the produce is fresh and available.



With canning, the quantities can be quite hard to estimate, so I wing it.

An average of 14 pounds of cucumbers is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts—an average of 2 pounds per quart. Select firm cucumbers of the appropriate size—about 1½ inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter-style pickles.

Spicy Dill Pickles (5 quarts)

Ingredients:

About 10 pounds of 4-inch fresh crisp cucumbers.

9 cups water (depending on your area, you may have to use distilled water. Vancouver city water is okay)

3 cups white vinegar 5% (any store vinegar)

1/2 cup sugar

3/4 cup pickling salt (not kosher, sea, or table salt)

5 fresh dill flower heads (or more if you like)

5 garlic cloves

5 red chili peppers, fresh or dried

5 cloves

Pickling spice (see below)



Instructions:

Wash 5 quart jars and lids with soap and water and rinse well.

Set the jars in a 200 degree oven for 20 minutes.

Put the lids into very hot water for 20 minutes but do not boil.

Scrub 4 to 6 inch pickling cucumbers well.

In a large pot, boil the water, vinegar, sugar and salt. Leave on a simmer while you prepare the jars.

Take the jars out of the oven and set on the counter using oven mitts but don't touch the inside of the jar or the rim.

Put the 1 tsp. pickling spice, 1 clove, 1 garlic, 1 chili pepper, and 1 dill spring into each jar.

Using tongs or hands, pack the cucumbers tightly in the jar.

Bring the brine to a boil and, using the wide mouth funnel, pour into the jars leaving 1/2 inch head room.

Wide the rims of the jars with a clean towel.

Put the lids and screw the bands on fingertip tight.

Put the jars into a hot water bath.

1) Old way --- til the cukes discolour.

2) Cover jars with 1 inch water, bring to a boil, and boil for 10 minutes.

Remove the jars from the water with the jar lifter and set on a clean cloth on the counter.

Leave the jars undisturbed for 24 hours. The lids should all snap. If any do not, put those jars in the frig and use them first.



Pickling spice:

Mix the any of the following depending on what you are making. I found that you have to make sure some of the large broken up spices get into each jar.

Allspice, whole **

Mustard seed *

Celery seed *

Coriander seed *

Red pepper flakes

Bay leaf, fresh or dried, broken up *

Cinnamon stick, broken up **

Dill seed

Mace **

Cardamon pods, green **

Star anise, broken up **

Juniper berries **

Dried or fresh ginger root **

Grape leaves, cherry leaves or oak leaves between the layers of cucumbers.

*Standard for pickling spice
** Optional for pickling spice