Aunty Cathy's Dill Pickles

August 27, 2017

Aunty Cathy's Dill Pickles

For some reason canning, pickling and making jam or pie filling seem to be really intimidating to a lot of people but if you have the right tools it's really not that difficult to do.  And who doesn't love dill pickles?  Just like cookies, I find that homemade are never the same as store-bought either - they're always better.  

This recipe comes from Aunty Cathy in Saskatchewan and it's great!  Give yourself an hour with some spare cucumbers and your pantry will be full through the winter.  

Aunty Cathy's Dill Pickles - yield: 6-7 quart jars
3 quarts (12 cups) water
1 quart (4 cups) vinegar
1 cup coarse or pickling salt

Fresh dill sprigs
30-35 small to medium size cucumbers
25-30 cloves garlic, peeled
3-4 onions
Beans and carrots, cleaned (optional)

Boil all the jars and sealer lids in a canner to sterilize.  Bring water, vinegar and salt to a boil in a separate pot.

Make sure all onions and garlic are peeled and cleaned, quarter the onions. Stuff each jar with 3-5 cloves of garlic (depending on your taste), 1/2 an onion, fresh dill including the bloom with seeds, and 4-5 cucumbers each (I like to slice my cucumbers lengthwise to make spears).  You can also fill the spaces with beans and carrots if you'd like.  

Ladel the hot brine over the jars until just about full.  Make sure the rim on the jar is dry and the sealer is dry and screw on.  Place jars in water canner for 10 minutes.  My mom has never used a canner and her pickles usually seal fine as long as the jars are hot but I don't like working with hot jars when I'm making pickles because it takes me some time to stuff them so I just take my time and can them afterwards. Enjoy!

 




Leave a comment

Comments will be approved before showing up.


Also in Life on the Farm

Kim's Best Ever Chocolate Chip Cookies
Kim's Best Ever Chocolate Chip Cookies

October 16, 2018

KIM'S BEST EVER CHOCOLATE CHIP COOKIES

Today is my Dad's birthday so I thought I'd share these today because he has always been a cookie monster and these are absolutely THE BEST EVER chocolate chip cookies you will ever eat.  I guarantee it, email me if I'm wrong because I have never been so sure of myself in my whole life. 

Continue Reading

Art's Borscht
Art's Borscht

September 10, 2018

ART'S BORSCHT

Borscht can be made in so many different ways, there seems to be variations for all different cultures but it's a very basic soup that is so hearty and delicious.  This recipe comes from my father-in-law and he always makes it in the late summer and early fall with fresh veggies from his garden.

Continue Reading

Rhubarb Oatmeal Cookies
Rhubarb Oatmeal Cookies

July 13, 2018

RHUBARB OATMEAL COOKIES

It's rhubarb season!  I especially love rhubarb in pies and tarts, one of my favourites is raspberry rhubarb.  It's almost raspberry season so that'll be showing up next but today it's rhubarb oatmeal cookies with white chocolate chips. 

 

Continue Reading

Join the Club!

Sign up below for 10% off your first order and be on the list to receive exclusive newsletter extras!