Mrs. Popish's Dill-icious Pickle Recipe

Never made pickles before? Start here

Supplies/Ingredients

½ bushel (about 250) FRESH PICKED 3-4” pickling cucumbers, rinsed in sink, then washed in the washing machine*
3 big bunches of fresh dill (size of broccoli heads)
10 jalapeño peppers about 4” long (cut in 2-3 pieces)
1 gallon apple cider vinegar, 5% acidity**
3 pounds pickling salt or coarse kosher salt
1 large bulb garlic (cut the cloves into 2-3 pieces)
24 wide-mouth quart canning jars
Canning lids and rings

In each jar add:

1 large sprig of dill plus 3 small sprigs
1 clove of garlic cut into 3 pieces
Only 2 pieces of jalapeño! (including seeds)
10-12 cucumbers, leaving ½-inch room at top of jar

Make the brine -

enough for 6 jars at a time

Bring 3 quarts water and 1 quart vinegar to a rolling boil.
Add 1 cup pickling or kosher salt (slowly, or you’ll have a volcano!).
Pour brine into jars making sure all cucumbers are covered. Leave ½ inch open at the top.

Sealing the jars

Boil rings only and turn off the heat.
Put lids in a separate pan, pour some of the hot water from the rings over them. Do not boil lids.
Wipe jar rims.
Put lids on jars and screw rings on as tight as possible.
At this point, you could be an official canner/preserver and water-bath the jars. This is the official recommendation from the food science people so you don’t get listeria—look at us learning about microbiology! If you’d like to live on the edge like our family, continue with Mrs. Popish’s instructions.
After sealing about half of the jars, turn them upside down on the table.
Finish sealing the rest and flip them upside down.
Turn the first jars right side up, then wait a few minutes and turn the next set. Lids should begin to ping as they cool.
Store in a cool, dry place and DO NOT OPEN for 3 months. This will be a good test of your willpower and self-control. No sneaking a sample before they’re ready!

Important things to know...

*How clean is your washing machine? Have your brother’s dirty socks and practice uniforms been fermenting in there? While pickling is similar to fermenting, WE ARE NOT TRYING TO BOTTLE THAT. Maybe just use the sink.

**Make at your own risk—you might get botulism! Look at us learning more about microbiology! Keep your pickles safe by using the correct acidity. Also, don’t eat anything that smells bad, even if your older brother dares you or offers you lots of money.

VERY IMPORTANT: NEVER make pickles without an adult, preferably one who loves pickles as much as you.

Have I scared your adult with all this botulism and listeria talk? If so, visit your local university’s extension office for more information on safe food preservation practices, Here's Colorado State University's pickling information.