How to make a batch of dill pickles

      Canning dill pickles at home is easier than many other types of vegetables and fruits. I purchased fresh cucumbers and dill from a farmer's market for under ten dollars and made eight quarts of pickles in about an hour.                                         

                           Job Overview 

• Kitchen utensils and appliances: Large stock pot, jar rack, dutch oven, tongs, funnel.
• Materials: Eight quart canning jars with rings and lids
• Ingredients: per jar: 4 to 5 cucumbers (4 to 5 inches long), four heads of fresh dill, 423g (1 3/4 cups) water, 180g vinegar, 18g (1 tsp) salt
• Cost of materials:  $1.13 per jar 
• Store cost:  $2.29    
• Estimated time: 1 hour         

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Ready, set, go. Let's make pickles!

                                             

                                                       Procedure

1)   Heat up as many jars and lids as will fit in large stock pot to boil and then let them sit     until needed.

2)   Make the brine for the number of quarts you’re canning. I’m making eight, so I need  water (3384g or 8 cups), vinegar (1440g or  6 cups) and salt 144g or  2/3cup) and heat to a boil.

3)   Wash the cucumbers and dill and put them in the hot jars. Poke with needle. 

4)   Fill the jar with hot brine to ½ inch from the top.

Fill with brine to 1/2" from the top and put on lid and ring

5)   Place the lid on the jar and screw on the ring.

6)   Let sit until the lid pops, signifying a seal.

7)   Wait a few weeks to use. Longer is even better.