IT’S PICKLE TIME. I picked up a little tray of pickling cucumbers and a bundle of dill at the grocery store this weekend on a whim and bashed out a small batch of dill pickles for the pantry. They turned out beautifully! I even got to use the garlic we grew ourselves this year. Here’s a simple recipe for canning dill pickles.
1 pound of pickling cucumbers
4 cups apple cider vinegar
6 tsp pickling salt
12 garlic cloves, peeled
Red pepper flakes
Slice your cucumbers into spears while six 500ml /1 pint jars sterilize in a boiling water bath. Set out the six jars and spoon 1 tsp of pickling spice into each jar along with 2 peeled garlic cloves and 1 pinch of red pepper flakes. Snip the heads off the fresh dill and pack one or two into the bottom of each jar.
Prepare the brine; bring the apple cider vinegar and salt to a boil. Pack the cucumber slices into the jars firmly but without damaging them. Ladle the brine into the jars leaving 1/2″ space at the top.
Pour boiling water over your lids and dry them with clean paper towel before wiping the jar rims and placing the lids. Process for 5 minutes in a boiling water bath.