Recipe: Garlic Dill Pickles
I just came back from market. For $9.50 I bought a bucket full of pickling cucumbers, a large bunch of dill, and some garlic. Yep, it’s pickle season.
Pickles are so easy to make, just pour heated vinegar and spices over the cucumbers (or other veggies), then boil the jars to seal or stick them in the fridge. I use this recipe from Food in Jars. I have already put up about 8 quarts of pickles, plus
have had 4 more quarts in the fridge. My kids are devouring them.
I picked up another bucket of cukes today so hopefully we can enjoy homemade pickles all year round. What is your favorite pickle recipe?
- 2 overflowing quarts of pickling cucumbers, sliced into fat coins*
- 4 cups apple cider vinegar
- 4 cups water
- 5 tablespoons pickling salt
- 16 garlic cloves, peeled (2 per jar)**
- ¼ teaspoon crushed red pepper per jar*** (2 teaspoons total)
- 1 teaspoon dill seed per jar (8 teaspoons total)
- ½ teaspoon black peppercorns per jar (4 teaspoons total)
- Wash and slice the cucumbers.
- In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
- Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
- Pour the brine into the jar, leaving ½ inch headspace.
- Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
- When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
- Pickles can be stored in a cool, dry place for up to a year.
- If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.