Dill Pickles-Chase (Sharon)
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Steve

They are THE BEST Dills EVER! At least in my book!
I searched for years for a great recipe that stays crisp (without chemical additions) and this is it!

It's one of only 2 I make now. The other is actually fermented and make a wonderful pickle too.....just takes a lot longer (hands on time, waiting).

Deanna

There are members who swear by it, but as Deanna said, it's your call on using it. It's not a Ball or otherwise "official" recipe.

Carol

Also really good!

Deanna
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Fermented Dill Pickles – Refrigerated "Clausen" Type

1 Gallon Jar
Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water

In 1 gallon jar add pickling cucumbers
Rinse but do not wash the cucumbers.
Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar.
Dissolve salt in water and add to jar.
Fill jar the remaining way with water.
Add weight to keep cucumbers under brine.

Fermentation sequence
1. Clear brine – no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine – no gas formation, 5 to 6 days
Pickles ready to eat after 10-11 days.

Refrigerate pickles if you do not want to process them.

To process the pickles:
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top.
Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area.
Let jars stand for 12 hours.
Label and date. Store in a dark, cool area.

Since I don't care for dill pickles all that much, I haven't made any since Dad died, but he didn't like pickles which had been hot water bathed, they got too soft. I made those just for Dad, after lecturing him about how they were not approved by the experts .

Since he didn't much care about the government's approval, I made them anyway, I'm a big proponent of everyone having all the information and then choosing the risks they care to take.

Oh, and his heart disease and diabetes killed him, not the pickles!

Annie

Chase's recipe isn't approved by current Canadian standards either. It's an old recipe typical of previous practice in both the U.S. and Canada. There are a lot of people who still make this kind of un-processed pickle.

(I'm not recommending it, just saying it's common.) As already mentioned, it's up to you.

Carol