Homemade Dill Pickle Recipe

For 8 pounds of cucumbers you will need 

•  3/4 cup of sugar
• 1/2 cup of Ball Salt for pickling & preserving
• 1 quart vinegar 5% acidity
• 1 quart water
• 3 tablespoons ball mixed pickling spice
• 1 head of green or dry dill

 

Yields about 7 pints or 3 quart jars

Combine the sugar, salt, vinegar and water in a large saucepan. Bring mixture to a boil and wait for the sugar to dissolve. Simmer for 15 minutes on 180 degrees Fahrenheit.

Then pack the cucumbers in a jar leaving 1/2 inch headspace. Put one head of dill in jar. Ladie hot pickling liquid over cucumbers, leaving 1/2 inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water on 180 degrees Fahrenheit in boiling water canner. Repeat until all jars are filled.

Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint or quart jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

Recipe is from the Ball Blue Book