Jennie’s Blue Ribbon Dills

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.

5 thoughts on “Jennie’s Blue Ribbon Dills

  1. Just curious, as this is my first attempt at canning anything. I love pickles and would love to try this recipe. How much dill? Is it just one “branch” on top, one on bottom? Thanks!

  2. Dill is one of those things you can’t have to much of. But, according to Jennie herself , she puts one sprig of dill on top and one sprig on the bottom of the jar. :)

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