今まで食べた中で最高のカリカリディルピクルス | 簡単な昔ながらのレシピ！

今まで食べた中で最高のカリカリディルピクルス | 簡単な昔ながらのレシピ！

[Music] Welcome back everybody or welcome if you’re new. Today we’re going to be canning some dill pickles. First we harvested some small cucumbers from the garden. And I have some dill from the garden and some garlic that we harvested. And uh Doug got me some down and I’m going to peel it. It’s just great to go out to your garden and harvest what you need just like a grocery store. First, we’re going to scrub the cucumbers really good and rinse them off. You want little size about like this. um they stay a lot crispier. But this recipe um we’ve had big ones in um the jar and they’ve stayed just as crisp, but the little ones are still really really good. I originally saw Tipper from Celebrating Appalachia make these and she got the recipe from Justin over at Appalachia’s uh Metcaf Meals. I’ll have both them linked below. Here I’m cutting off the blossom end of the cucumber. Um, you want to cut that off because the blossom in it has a enzyme in it that can break down your cucumber and make it mushy. Um, so you want to cut that off. Here I’ve got my jars in my water bath caner. I’m going to boil them for about 10 minutes to sterilize them. In each jar, I’m going to put a fourth a teaspoon of alum, um, some deal, just a little bit of deal, and one clove of garlic. Sorry about this, guys. I had the camera turned the wrong way. But um we’re just going to fill the jars up to about the shoulder of the jar. And um then add in between add the garlic and the dill and the alum on top. [Music] Heat. Heat. [Music] Now, this is an open kettle method of canning. I don’t can anything else like this. Um, but I’ve tried this recipe for two to three years now and it works great. I’ve not had no problems. What I’m going to be doing here is um putting the lid and the ring on. I sort of wiped the rim and I’m going to put this in a 200°ree oven for 10 minutes. That is just to keep everything really hot. And uh cuz if you want you’re doing the um open kettle method, you want everything hot so your jars will seal. If you don’t feel comfortable doing it that way, you can put your brine in and um water bath can this for at least 10 minutes. Um, but these make really crispy pickles and I’ve tried everything for years to make crispy pickles and it just um every recipe I’ve tried, it’s not turned out. So, we’re going to put these in the oven for 10 minutes and then we’re going to start our brine in the meantime. For the brine, I’m going to put in three quarts of noncllorinated water. And I’m going to add four cups of vinegar and one cup of salt. Now, I’m going to bring this up to a bowl and dissolve the salt. After 10 minutes, I’m going to take one jar at a time out of the oven and I’m going to fill the brine up to 1 in head space. Just be careful. The rim might be just a little hot. [Music] [Music] I put the lid on tight and now I’m going to set it over on a towel and And I’m going to cover these. I don’t do this with any other my cannon, but for this it works. [Music] Here [Music] are my pickles. I got seven quarts. I’m going to leave them under the towel and for about 24 hours and then I’m going to let them set for about a month before I try them. I want to thank y’all for watching. I hope you have a blessed day and come back and see us. Folks, thank you for watching and hope you have a blessed day. Stay safe and we will be seeing you soon. Lord will you [Music] folks. Thank you for watching and hope you have a blessed day. Stay safe and we will be seeing you soon. Lord will live.

These are the BEST crunchy dill pickles we’ve ever made—and we’re sharing every step with you! This old-fashioned dill pickle recipe is packed with flavor, snap, and that classic tangy bite we all love. Whether you’re canning for the pantry or just want homemade pickles from your garden cucumbers, this recipe is easy, quick, and full of homestead charm.

@CelebratingAppalachia
RECIPE FROM @metcalfmills5679
RECIPE VIDEO: https://www.youtube.com/watch?v=cZoYG_6CAJY&t=697s

RECIPE:
THE BEST CRUNCHY DILL PICKLES
For each quart jar
cucumbers
1/4 tsp alum
1 Tbsp dill weed or fresh dill
1 clove garlic
Brine:
4 cups vinegar
3 cups unchlorinated water or filtered water
1 cup salt
Wash and scrub cucumbers well. Cut 1/8 inch off blossom end. Set aside. Boil jars to sterilize for 10 minutes. In each quart jar add cucumbers up to shoulder of jar. Add 1 clove garlic, 1 Tbsp dill or fresh dill weed, and 1/4 tsp alum. Put lids and rings on jars. Place jars on cookie sheet and put in a 200 degree oven for 10 minutes to keep hot. In meantime make brine. Add 3 quarts filtered water ,4 cups vinegar and 1 cup salt to a pot. Boil to dissolve salt. Take one jar out of oven at a time. Fill brine in jar to 1 inch headspace. Put lid and ring on tight. Place on towel and cover with towel for 24 hours. check seal and wash jars ,label and put in storage. If you would like to water bath ,skip putting them in the oven, cover with brine, wipe rims ,put lids and rings on fingertip tight and water bath for 10 minutes.

#DillPickles #CrunchyPickles #CanningPickles #HolmansHomestead #HomemadePickles #PickleRecipe #OldFashionedPickles #HomesteadKitchen #CrispyDillPickles #PickleCanning

Hope you enjoy and have a Blessed day !!!
Thanks for watching please like the video and subscribe to the channel (its always free ) it really helps us to grow. Also please share our videos with your friends and family. Y’all have a blessed day. Come back and see us soon.

Uppbeat Referral link
https://share.uppbeat.io/9jkuao1muqy2

https://www.instagram.com/appalachianamericanhomestead/

https://www.facebook.com/profile.php?id=100080049735029