Updated: Aug 3, 2020
The Best Dill Pickles in the Whole Wide World
8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
1/2 cup white sugar
1/2 cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
1-quart canning jars with lids and rings
Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
Bring water, vinegar, sugar, pickling salt, and pickling spice into a saucepan to boil then simmer for 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place dill and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.
BBQ Dutch Oven Bread
5-6 quart grill safe Dutch Oven with lid
2 cups warm water
1 tbsp honey
1 tbsp dry active yeast
2 3/4 c Wheat Flour (I used Soft White Wheat from Gold Forest Grains)
1 1/4 c bread flour
1 tsp salt
Combine water, honey and yeast then set aside until frothy. In a separate bowl combine flour and salt. Mix together then place in a lightly greased bowl covered (plastic wrap or a dish towel) in the refrigerator to rest for 2-4 hours. You'll know the dough is ready once it has risen and has visible bubbles on the surface.
Cut parchment paper so that when the dough is placed on the paper in the Dutch oven, the sides of the Dutch oven are covered in paper. Remove dough from fridge and place dough on a lightly floured surface. The dough will be sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn as you go. Add more flour as necessary. After about 30 turns, place the dough ball in the center of the parchment paper in the Dutch oven. Allow to rest lid off for 30 minutes.
Preheat the grill to 400-425 degrees Fahrenheit.
Place the lid on the Dutch oven being sure to tuck the parchment paper in. Place on the grill and cook for 30 minutes. After this time, remove the lid and brown the bread to your liking. I recommend a minimum of 10 minutes.
Once cooked allow to cool for at least 10 minutes.
BBQ Dutch Oven Rolls
3 c warm water
1/4 c melted butter
1/3 c sugar
1/2 tbsp salt
6-8 c flour ( I used Soft White Wheat from Gold Forest Grains)
3 tbsp yeast
Yields 7-12 rolls depending on your Dutch Oven size
Using your mixer with the dough hook add ingredients in this order: water, butter, egg, sugar, salt, 4 cups flour, yeast. While mixing slowly add remaining cups of flour until the dough begins to pull away from the sides. Then let the dough knead for 3-4 minutes.
Remove dough from machine, place in a greased bowl then cover and let rise.
Once the dough is double in size, punch down and remove.
Preheat BBQ to 400-425 degrees Fahrenheit.
Grease the inside of your Dutch oven with butter. Roll dough into balls and place in the Dutch oven. Brush tops of buns with melted butter, cover with lid then place in BBQ for 30 minutes. Remove the lid after this point to brown the tops of your buns to your liking.