Jim's Dill Pickles (best in the world)

For those who are canners out there, these really are the best in the world dill pickles. This is my friend Joan’s husband Earl’s mother’s recipe—a Central Minnesota farm grandma, so you know they are good.

You’ll need all of the canning gear—quart jars, lids, rings, big canner, jar grabbers, etc...

Pick your cucumbers when they are as small as you can find them and clean. Earl’s mom makes the babies only (up to 2"), but she’s in the garden everyday and can catch them before they get too big. Jim, however, has cut the larger ones (up to 5" long) into spears or slices. These are really good, too, but the babies are definitely better. Any larger ones are for eating, refrigerator pickles, or sun pickles, but those are different recipes…

Sort them by size and slice method.

You’ll also need to pick dill flower tops, enough for two per jar. You’ll need to peel some whole garlic cloves, too.

Brine—1 quart 5% white vinegar, 1/2 cup pickling salt, 1 cup sugar, 1 cup water. Jim doubles this to make enough for 7 quarts, because that’s how many fit in the canner. Boil all together then simmer while you get your jars filled.

Get your canner boiling and sterilize the quart jars.
In the sterile jars place one dill flower and one garlic clove on the bottom and fill jar with small pickles. Then place another dill flower and garlic clove on top.

Fill to 1/2" from top with boiling brine.

Place sterile lids and rings.

Jim places these back into the boiling canner until the water just starts to boil and then removes to cool on a towel. They seal within a half-hour or so. Earl’s mom, however, does not put them back into the canner at all and must get them to work. We had less success that way, with several jars not sealing, so Jim decided to do the water bath just for a little bit. Too long will make the pickles soft.

Wait six weeks before eating.