I can hardly think of a more satisfying sight than a table that’s full of a batch of freshly canned dill pickles. And anyone who would step into our kitchen today would be able to see what I mean.
This afternoon, Therese and I canned 35 quarts of pickles, using a recipe that I obtained from Cindy Healey of Grand Forks. The recipe for Jennie’s Blue Ribbon Dills was an award winner at the Minnesota State Fair for Cindy’s mom — Jennie Weiss of Fargo — several years ago.
I went through several dill pickle recipes over the years before settling on Jennie’s. They’e become a favorite of my family, and I always will be grateful to Cindy for sharing the recipe.
Jennie’s Blue Ribbon Dills
About 100 medium-sized to small cucumbers
1quart apple cider vinegar (5 percent acidity)
2 quarts water
½ cup canning/pickling salt
½ cup sugar
16 cloves garlic
8 grape leaves
Wash cucumbers and rinse well. Wash dill and soak in pickling salt water (this removes bugs) and shake well.
Put dill and a grape leaf (my preference, not Jennie’s) in bottom of quart jars with garlic clove. Pack jars with cucumbers. Add ¾ to 1 teaspoon mustard seed and ½ teaspoon turmeric powder. Top with another garlic clove and more dill. Cover with boiling liquid (vinegar, water, salt and sugar solution), leaving ¼-inch head-space.
Seal with preboiled lids and bands. Put jars (covered) in boiling water bath for 20 minutes. (Start timing as soon as you put in last quart jar.)
Yield: 8 quarts.