Gwyn Dill Pickles

4 quarts servings Prep: 20 m Cook: 15 m Total: 1 h 15 m Intermediate
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Often called kosher-style dill pickles, these are quick to make with cucumbers, garlic, and dill. Use either small whole cucumbers or cut larger ones into quarters. Because dill pickles have such a bold flavor, it only takes a small serving to flavor your food. Top a burger or sandwich with just two or three slices. Add just 1 tablespoon of chopped dill pickles to potato salad, pasta salad or tuna salad for the intense flavor. Alum powder, found in the spice section of many grocery stores, may be used in pickling recipes as a preservative to maintain fruit and vegetable crispness. In pickling do not use iodized salt as it may darken pickles. Hollow pickles may result from poorly developed cucumbers, holding cucumbers too long before pickling or the brine solution being too strong or too weak.

Ingredients

4 quarts servings
  • 2 quarts white vinegar
  • 1 quart water
  • 1 cup salt
  • 1/4 teaspoon alum
  • 1 teaspoon dill for each jar
  • 4 pounds of cucumbers (4 to 5 inches long)
  • 1 head of garlic

Step-by-Step Instructions

  1. Sterilize 4 quart-sized canning jars and lids. Keep hot until ready to use.
  2. Wash cucumbers thoroughly and trim off blossom ends. Pack cucumbers into sterilized jars, leaving about 1/2 inch headspace.
  3. Add 1 teaspoon dill and 1 clove of garlic to each jar.
  4. In a large pot, bring vinegar, water and salt to a boil. Once boiling, add the alum and stir to dissolve.
  5. Carefully pour the hot vinegar solution into each jar, covering the cucumbers and leaving 1/2 inch headspace.
  6. Wipe jar rims clean, place lids on jars, and screw on bands until fingertip-tight.
  7. Process jars in a boiling water bath for 15 minutes (start timing when water returns to a boil).
  8. Remove jars and let cool completely on a towel. Check seals after 24 hours - lids should not flex when pressed. Store sealed jars in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.

Common Problems and Solutions

Q: Why are my pickles hollow or have soft spots?

A: Hollow pickles usually result from cucumbers that were picked too late or stored too long before pickling. Use fresh cucumbers within 24 hours of picking if possible, and make sure to trim off the blossom end which contains enzymes that can cause softening.

Q: Can I use iodized table salt instead of pickling salt?

A: No, iodized salt can darken your pickles and may affect the texture. Use non-iodized salt, pickling salt, or kosher salt for best results.

Q: Why didn't my jars seal properly?

A: Make sure to wipe the jar rims clean before placing lids - any food residue or moisture can prevent a good seal. Also ensure jars are fully submerged in the water bath and that you've processed them for the full 15 minutes.

Tips and Techniques

Use pickling cucumbers (4-5 inches long) rather than slicing cucumbers for the best texture and crunch. Fresh dill heads can be used in place of dried dill for more intense flavor - use one dill head per jar. Wait at least 2 weeks before eating to allow the pickle flavor to fully develop.

Ingredient Substitutions

  • alum: grape leaves or oak leaves (1-2 per jar)
  • fresh cucumbers: kirby cucumbers or other pickling varieties

Equipment Needed

  • 4 quart-sized canning jars with lids and bands
  • Large pot for boiling water bath
  • Jar lifter or canning tongs
  • Large pot for heating brine
  • Ladle or funnel for filling jars

Historical Context

Dill pickles have been a staple in Southern pantries for generations, with canning season being an important summer ritual. The addition of garlic and dill creates the bold, tangy flavor that Louisianans love as a counterpoint to rich, heavy Cajun dishes.