Blue Ribbon Dill Pickles

My Blue Ribbon Dill Pickles: A Fairytale of Flavor

For years, I’ve been perfecting my dill pickle recipe, a secret passed down from a dear friend. It started with a simple visit, a generous helping of her pickles, and a sudden realization: these were the best I’d ever tasted. My other recipes? They were banished to the back of the cupboard, their days of dill-iciousness long over. I’ve always loved canning; it’s a blend of culinary creativity and preservation magic. Something about transforming fresh ingredients into something shelf-stable gives me immense satisfaction, a sense of accomplishment that only a dedicated home-canner can truly appreciate. But the real magic happened when I decided to enter my pickles into the county fair.

I’ve been the superintendent of the Junior Foods & Nutrition Department at our county fair for a few years now. This means I don’t get to participate in the open judging, but I do get to witness the incredible talent of our community. So, the day of the judging came, and I waited impatiently, eagerly anticipating the results. After the awards ceremony, I scoured the shelves, my eyes searching for my humble jar of pickles. But they were nowhere to be found. Not among the winners, not among the disqualified—they were completely missing. My heart sank; where could they have ended up? Then, I spotted them, gleaming proudly beneath a trio of blue ribbons. My pickles had not only won a blue ribbon, but the coveted “Best of Show” and the canning award. It was a moment of pure joy, a validation of my efforts, a confirmation that all those hours spent perfecting my recipe were worth it.

Winning at the fair, surrounded by fellow food enthusiasts and experts, was incredibly rewarding. It's amazing how a small jar of pickles could bring such a big sense of accomplishment. It reminded me not only of the joy of creating something delicious, but also of the satisfying process of preserving that flavor. It's a tradition I’ve continued, and each year when I’m preparing my pickles for the county fair, the memory of that day fills me with excitement. The best part? The recipe is surprisingly simple, perfect for any level of canning enthusiast. Try it and share your own dill-icious adventure with me.

The Secret to Success: One key to creating truly exceptional pickles is the careful selection and preparation of cucumbers. Washing and scrubbing them is only half the battle. To elevate your presentation, try sorting the cucumbers by size before packing them into the jars. Uniform sizes make for a visually appealing end product—this is a tip that impressed the judges at the fair, and it’s something I continue to do. It also makes packing the cucumbers into the jars much easier. Remember to start by prepping everything before you begin filling the jars. Have all of your ingredients ready, and your jars sterilized. This streamlined approach will make the process smoother and more efficient.

Making these pickles is more than just following a recipe; it’s about creating a culinary legacy. It's a process that brings me immense satisfaction, allowing me to share a piece of myself with others. The blue ribbon is certainly a symbol of pride, but the true reward is in the delicious tang of each bite, the memories created around the canning process, and the legacy I continue to build through these simple yet extraordinary pickles. I hope you'll try this recipe, and experience the joy of canning and creating something truly special.

Step-by-step

• GET ALL OF THIS GOING BEFORE FILLING THE JARS. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
• Fill canning kettle half-full with hottest tap water; set on burner over high heat.
• In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
• In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
• FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
• Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
• Add lid and ring to each jar, tightening evenly.
• Place jars into canner with water JUST to the necks of the jars.
• Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
• Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
• Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.