Pop's Dill Pickles

Recipe View 2 hrs Prepare the Cucumbers: Wash cucumbers thoroughly. Place in a large bowl or pot, cover with ice water, and let soak for at least 2 hours, or up to 8 hours, to ensure extra crispness. (Prep time: 2-8 hours)

Recipe View 20 mins Prepare the Brine: In a large, non-reactive saucepan (stainless steel or enamel), combine water, vinegar, sugar, pickling salt, and the pickling spice bag. Bring to a boil over medium-high heat, stirring until sugar and salt are dissolved. Reduce heat and simmer for 15 minutes to allow the flavors to meld. (Prep time: 20 minutes)

Recipe View 15 mins Sterilize Jars and Pack: While the brine simmers, ensure your canning jars, lids, and rings are sterilized. Pack the cucumbers tightly into the hot, sterilized jars, leaving ½ inch of headspace. Add 1 head of fresh dill and 1 clove of garlic to each jar. (Prep time: 15 minutes)

Recipe View 10 mins Fill Jars with Brine: Carefully pour the hot pickling liquid into each jar, maintaining ¼ inch of headspace. Use a clean, damp cloth to wipe the rims of the jars to remove any residue. Center the lids on the jars and screw on the rings until fingertip tight. (Prep time: 10 minutes)

Recipe View 20 mins Process the Jars: Place a canning rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat. Gently lower the filled jars into the boiling water using a jar lifter, ensuring they are not touching each other or the sides of the pot. Add more boiling water, if necessary, so the water level is at least 1 inch above the tops of the jars. Cover the pot and bring the water back to a full, rolling boil. Process for 5 minutes. (Prep time: 20 minutes)

Recipe View 24 hrs Cool and Check Seals: Carefully remove the jars from the stockpot using a jar lifter and place them on a towel-lined surface, leaving space between each jar. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. (Prep time: 12-24 hours)

Recipe View 168 hrs Store and Enjoy: Store sealed jars in a cool, dark place for at least 1 week before opening to allow the flavors to fully develop. If any jars didn't seal properly (the lid flexes when pressed), refrigerate them immediately and consume within two weeks. (Prep time: 1 week +)