Cajun Dill Pickles

6/27/2019 – Inspired by a recipe found on the net that came from the unavailable site See updates below and how this could be a spicy bread and butter pickle. This made good pickles that need more tweaking to be more crisp. But, they are worth trying again.

We measured the sliced cucumbers in 4 heaping quart measuring cups. That filled the four quart jars. One of the jar’s bottom broke off minutes after being put into the boiling water bath.

  • 12 cups sliced cucumbers
  • 4 ½ cups water
  • 4 cups vinegar
  • 3 tbsp canning salt
  • 8 tsp dill seed*
  • 4 tsp mustard seed
  • 8 tsp Kit Whols’ Creole Seasoning
  • Pickle crisping agent*
  1. Combine the vinegar with the salt and water in a large saucepan. Bring mixture to a simmer and stir until salt is dissolved.
  2. Remove the jars from canner. Pack the jars with the sliced cucumbers. Add 1 tsp Cajun seasoning, ½ tsp mustard seed, and 1 tsp of dill to each jar. Add 1/8 tsp Mrs. Wages calcium chloride crisping agent.
  3. Then, pour the vinegar mixture over the top. Using a knife, slide it around the edges to remove all the air bubbles.
  4. Top off with vinegar mixture, being careful to leave ½” headspace in the jar.
  5. Place each of the jars in the water bath canner boiling for 15 minutes.

7/5/2019, 8 days later – We tried the pickles at room temperature and they were not mushy. The chips/slices were a little limp and only a little crunchy. The dill flavor was too mild. Other recipes used 1 tbsp of dill seed in a quart. That is 30% more dill. The amount of Kit Whols’ Creole Seasoning did not impart a particular tone and was not spicy/hot. Put them into the refer to chill and hope they firm up.

7/6/2019 – They have been in the refer for 24 hours. They are a bit firmer and eating them was a nicer experience. They taste like bread and butter pickles without the sweetness. Adding more crisping agent would make them a good option for a B&B pickle. Also would want to add more creole/cajun seasoning. Also could add fresh garlic. Better yet, add fresh garlic and fresh onion along with red pepper flakes. Below is what we could test for 4 quarts or 8 pints.

  • 12 cups sliced cucumbers
  • 4 ½ cups water
  • 4 cups vinegar
  • 3 tbsp canning salt
  • 2 rounded tsp of dill seed in each pint or one rounded tablespoon in each quart
  • 8 tsp mustard seed in 8 pints or a scant tablespoon per quart [this is double the mustard seed as we like mustard]
  • 3 cups of onion slices
  • 2 cloves of garlic per pint or 4 cloves per quart
  • 1/2 tablespoon of red pepper flakes per pint or 1 tablespoon per quart
  • Pickle crisping agent – 1/2 tsp per pint or 1 tsp per quart

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