How Do You Make Homemade Canned Crisp Dill Pickles?
Delicious crisp garlic-y dill pickles are easy to make. You only need a couple of ingredients and an hour or so to put up these pickles. They are ready to eat the same day, will last for years and your friends and family will be so impressed. Step 1 Select Cucumbers Choose 25 – four inch pickling cucumbers. It is important to use pickling cucumbers over eating cucumbers because they have a lower water content. The fresher the cucumber the more crisp the pickle. Step 2 Sterilize Sterilize your jars, lids and screw bands. This can be done by running them through a hot dishwasher or washing them by hand and then pouring boiling water over and inside the jars. Keep the jars and lids ready near by upside down on a clean towel. Step 3 Wash Wash the cucumbers and cut off the blossom end (the other end of the stem). Sometimes the blossom end is bitter and this stops your pickles from being bitter too. Cut each cucumber into four or five spears. Step 4 Make the Brine In a large pot on the stove
