Hi I'm Wendy Van Wagner and I'm Joe Meade and you're with us here at "In The Kitchen" cooking school where will be making and canning dill pickles today.
To make the pickles you'll need four pounds pickling cucumbers, six heads of fresh dill, three-and-a-half tablespoons non iodized kosher salt, three cups five percent white vinegar, three cups of de-chlorinated soft water, one-and-a-half tablespoons of yellow mustard seeds, six cloves of white skin garlic and six bay leaves. You want to wash all your utensils and jars USDA does say though that if your going to be processing for more than ten minutes you'll just need clean jars you won't need to pre-sterilize them if you have a dishwasher and your doing a bunch of jars at one time you can also run it through your sanitizer rinse. Make sure to inspect your jars so I like to go around the inside and around the top just feel for any chips or irregularities to make sure that its safe to use you want to make sure that the rubber sealing rings are soft and flexible so that you get a good seal also inspect the lid for any chips or cracks. When making pickles it's an important part of food safety to use a tested recipe and not deviate from the ratios given in the recipe it's important to use a five percent vinegar or fifty grain vinegar be sure not to use a homemade vinegar or something where you're not sure of the acidity as that may make your pickles unsafe to eat make sure you use the freshest pickling cucumbers you can find, slicing style or burpless cucumbers do not make good pickles you wanna select young even slightly immature cucumbers you want them to be thin skinned and about four inches long. To prepare your cucumbers wash them thoroughly no matter where you got them and slice off the blossom end and leave about a quarter inch of stem.
For the brine we need three cups water, three cups vinegar, three and a half tablespoons of salt and one and a half tablespoons yellow mustard seeds. So i'm bringing my brine to a boil and i'm also stirring it a little bit to make sure that all of the salt dissolves add a dill head, a bay leaf and a peel of garlic clove to each jar if you want you can also add a pinch of pickling spice. If you hold the jar at a little bit of an angle it will allow you to fill the jar completely up now it's time to add the hot brine leave half an inch of head space that's the area from the lid to the top of the liquid and so i'm taking a plastic spactula just something pretty thin that you can fit between the pickles and the jar and I'm releasing any air bubbles and you want to go around and do that to each jar. Okay so we're all ready to seal up our jars but before you do that you want to take a towel a clean towel and wipe the rim of each jar and you wanna get on the inside too. So were going to add our lids and rings to the jar for extra tall jars like these beautiful asparagus jars I'm going to go ahead and just use a large stock pot that i have. I'm going to add hot water cause you wanna make sure that there's two inches of water above your jars you want to put up a steamer rack or something in the bottom just to protect your jars while they're in the water bath. Once the water in your water bath comes to a boil that's when your canning time starts this recipe calls for thirty minutes. When the processing time is completed turn the flame off but allow the jars to sit in the hot water for at least another five minutes remove the jars from the hot water and place them on a cooling rack a towel or onto a wooden cutting board and allow them to cool completely and even after there cool you want to leave them undisturbed overnight so that the seal really has a chance to take hold. So once the jars cooled you want to remove the metal clips and you can test the seal by gently placing your fingers on the edge and pulling up if you don't get any resistance then obviously it hasn't sealed and if that's the case stick those in your fridge and enjoy these pickles first. Now all you need to let them do is rest for two to three weeks before enjoying them thanks for joining us again "In The Kitchen" so get out there grow some cucumbers, can some pickles and grow organic for life!