Dill Pickles

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.

Dill Pickles

1 pound of pickling cucumbers

4 cups apple cider vinegar

6 tsp pickling salt

12 garlic cloves, peeled

Red pepper flakes

Pickling spice

Fresh dill

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.

4 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s