whats the best way to make canned dill pickles?

Question

sliced

Answer 1

Pickle recipe (helpful hint—consult a good canning cookbook, such as the Ball Blue Book, for canning procedures):

4 pounds 4- to 6-inch cucumbers, sliced

2 pounds white or yellow onions, thinly sliced

1/3 cup canning salt

2 cups sugar

2 Tbsp. whole mustard seed

2 tsp. celery seed

2 sticks cinnamon

8 whole allspice

3 cups white vinegar

Combine cucumber and onion slices in a large bowl. Layer vegetables with canning salt; cover with ice cubes. Let stand 1 ½ hours. Drain; rinse. Combine remaining ingredients in large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Remove from heat. Pack hot pickles and liquid into hot jars, leaving ¼ inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner (per canning book directions). Yield: about 7 pints.

Answer 2

Fresh pickling cucumbers, small, sliced in half

Pickling brine:

2 cups water
2 cups vinegar (white or apple cider, or mix is best)
4 tbsp salt
6-8 cloves fresh garlic, sliced
2 tbsp dill


Add all the brine ingredients together and heat until hot, not boiling (!) Pour brine into jars, and when the liquid is about the temperature of a hot cup of coffee, submerge the cucumbers into the containers and close. Let cool at room temperature, and let mixture stand for 2-3 days before reopening.

Answer 3

I can't tell you the best way but I can tell you what not to do.. my sis and I were making pickles and we bought a heap load of cukes well while drinking white russians we decided to wash cukes in washing machine (figured ok as long as it doesn't spin )well we were spinning and forgot about cukes and we had instant relish lmao too much fun making pickles

Answer 4

slice a cucumber put in a jar rut dill and other spices in the jar poor white vinegar in the jar(fill it up) close the jar wait 6 months
to a year.

open and enjoy.

Answer 5

Go to the grocery store LOL!

Answer 6

From a can.