The key to exceptional dill pickles is in the crunch! Grandma Helen was a prodigious canner, and her dill pickles are the best I’ve ever had. If you’re a pickle fan, you’re gonna wanna learn how to do it Grandma Helen’s way. Come on over and I’ll show you all her best tips and tricks for perfectly tart, crunchy, bursting-with-flavor dill pickles!
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Canning pickles your first time can be intimidating, but pickles done right are a crowd pleaser and can be one of the simplest canning recipes to perfect.
I grew up eating the best dill pickles, but I didn’t know it until I left for college. Try as I might, I could never find a commercial dill pickle as good as Grandma Helen’s. I tried all the brands, all the styles, all the flavors. Nothing ever came close – until I started making my own a few years ago, using my own homegrown cucumbers and Grandma Helen’s very own recipe.
I tried a few other recipes first – there are dozens of them! But they never turned out the way I hoped. It was the crunch factor that eluded me the most, and some recipes and variations came out downright mushy (ugh!).
The key to exceptional pickles is the crunch and so I dug out Grandma Helen’s recipe, followed her method to the t, and have never looked back.
You will also have the opportunity to:
- Learn Grandma’s best tips and tricks for crunchy pickles ever time
- Practice packing a jar of pickles (it’s part science and part art!)
- Learn to adapt Grandma’s basic recipe to add a little extra zing
- Review and practice basic water bath canning principles & techniques
- Tour my home canned goods pantry for inspiration & taste delicious things
- Ask all the questions about all the things
- Take home a jar of Grandma Helen’s pickles to share with your family
You’ll be equipped – and empowered – with the knowledge you need to make the best dill pickles of your life.
Whenever I crack open a jar and take that first pungent sniff, whenever I bite into that crisp, crunchy, garlicky pickle, I’m flooded with childhood memories of eating pickle and cheese sandwiches for lunch and sneaking crunchy pickles from the fridge as a midnight snack. I wish the same for your kids as you too pass on the legacy of Grandma Helen’s dill pickles!
Class Fee: $65 per person; includes 2+ hours of workshop & instruction, a tour and tasting of our home-canned goods pantry, a hefty in-depth workbook of recipes and techniques to take home, and one lovely jar of Grandma Helen’s crunchy dill pickles.