I have already had about 25 emails concerning the recipes...so here is the pickle recipe (I will post the stewed tomato recipe soon...I don't have an actual recipe, so I need to take some time to write down my process).
Sherelle'e Dill Pickles
-10+ lbs. small-medium sized pickling cucumbers (sliced and tossed with 1/3 c. pickling salt) -4 c. white vinegar
-12 c. water
-2/3 c. pickling salt
-16 cloves garlic, peeled and halved
-8 sprigs fresh dill weed
-8 heads fresh dill weed
Wash cucumbers and into discs. Place slices in a large bowl in fridge for about 2 hours. Remove from fridge and drain water (it's crazy to see how much water will come out of the cukes). Save the water...and use in place of part of the water in the brine recipe. In a large pot over medium-high heat, combine the vinegar, water and pickling salt. Bring brine to a rapid boil. In each jar, place 2 half cloves of garlic, one head of dill and then enough cucumbers to fill the jar, packing tightly. Add two more half cloves of garlic and 1 sprig of dill. (this is for quarts, if you are using pints, half the spices/garlic in each jar) Fill jars with hot brine. Seal and process in hot water bath for 10 minutes. Pickles need to sit for at least 2 weeks before eating so that there is ample time for flavoring.
you should move the 4 cups white vinegar to the next line. I have never done pickles before and didn't see the vinegar. I made a lot of pickles with no vinegar.
I hope I can add the vinegar and do them over I just did them last night.
Posted by: Jennifer | July 04, 2015 at 11:37 AM
Hi I just made these pickles. I made spears and very thin slices. The fresh dill smells so good. Thanks for posting. If I think of it I will comment in a few weeks on the taste.
Posted by: Jennifer | July 03, 2015 at 05:16 PM
Oops! I meant to write that to Sarah, not Sherelle. Sorry!
Posted by: Arlene | February 05, 2015 at 10:18 AM
Sherelle,
Since this was your first time canning I was wondering if you remembered to use a canning rack or at least a clean folded towel under your jars? I was thinking that perhaps that is why the jars may have broken?
Posted by: Arlene | February 05, 2015 at 10:18 AM
Do you ever make this recipe with spears instead of slices?
Think it would work ok?
Posted by: Lynn | August 13, 2014 at 12:18 PM
Do these stay crispy?
Posted by: Christy | April 15, 2014 at 02:27 PM
Sarah...I am so sorry to hear this happened! I want you to know that it is normal, and has happened to me before. Sometimes jars have weak points, and they break under all of the pressure of boiling. It shouldnt effect your other jars as long as you let them finish processing. Ive had this same thing happen to me five or six times over the years, so dont worry too much about it.
Sent from my iPhone
Posted by: SherelleChristensen | April 03, 2014 at 09:54 PM
Hi Sherelle, I made your dill pickles today - it was my very first attempt at canning anything in my life. Everything went well until the water bath, when the bottoms split off of my jars and ruined the batch. (I only made 3 jars, as that was the amount of cukes I had). Any insight into why that may have happened? Many thanks - Sarah
Posted by: Sarah | April 03, 2014 at 08:13 PM
How many jars does this recipe yeild?
Posted by: Ashley | August 01, 2013 at 12:15 PM
my mom says adding a fresh grape leaf really crisps them up
Posted by: Christine Stegemann | June 17, 2013 at 03:16 PM
Do these pickles come out crispy like the store-bought type? Thanks for sharing :)
Posted by: Tiffany | March 08, 2013 at 10:53 AM
Can't wait for the stewed tomatoes recipe! Hoping to do some this week. Thanks so much!!
Posted by: Julie | August 26, 2010 at 09:41 AM
YOU'RE the woman!!!! Keep sharing-we all appreciate it....even those of us who are kitchen/canning challenged.....
Posted by: Robyn Longhurst | August 26, 2010 at 07:55 AM
Oh yeah! I was thinking of asking you for this recipe but someone did it for me! Love your blog so much!
Posted by: Amie Snow | August 26, 2010 at 07:13 AM