Dilled Cucumbers

Cucumbers, vinegar and BERNARDIN® Dill Pickle Mix: it’s so easy to make delicious homemade pickles in less than an hour. For best flavour, store pickles two to three weeks to allow flavour blend and mellow. Instead of pickling cucumbers, make these dills using green or waxed beans, asparagus, carrots, cauliflower, pear onions or zucchini; the directions are in every box of BERNARDIN Dill Pickle Mix.

 

 

 

Makes about 6 x 500 ml jars.

 

 

 

5-6 lbs (2.3-2.7 kg) pickling cucumbers

 

1 pouch (85 g) BERNARDIN Dill Pickle Mix

 

3 cups (750 ml) white vinegar, 5 % acidity

 

2 1/4 cups (550 ml) water

 

 

 

• Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.

 

• Wash cucumbers thoroughly, removing all surface sand and dirt. Trim 1/16 inch (0.2 cm) from blossom end. Leave cucumbers whole or cut into wedges.

 

• In a large stainless steel saucepan, combine BERNARDIN® Dill Pickle Mix, vinegar and water. Bring to a boil; boil 1 minute. Remove from heat.

 

• Pack prepared cucumbers into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot pickling liquid to cover cucumbers to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more cucumbers and hot pickling liquid. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining cucumbers and hot pickling liquid.

 

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

 

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

 

• After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

 

 


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