Monday, September 17, 2012

Dill Pickles

My hubby and I dabbled in canning this summer. It was super stressful at first, but then became something we really enjoyed! 

I have NEVER liked dill pickles, except during pregnancies. However, this recipe is amazing. I would gladly eat these every day, they are that good. 

Dill Pickles
adapted from Our Best Bites
makes two 1 quart mason jars full

2 pounds cucumbers (as fresh as possible), sliced
10 cloves garlic, peeled and slightly smashed
2 cups white vinegar
4 cups water
2 tbsp kosher salt
LOTS of fresh dill
1 tsp celery seed
1 tsp coriander seed
1 tsp mustard seed
1 tsp whole black peppercorns
1 tsp dill seed

In a medium saucepan, bring 4 cups water to a boil, reduce to simmer, and add garlic. Cook 5 minutes. Add vinegar and salt, bring back to a boil and stir until salt dissolves, then remove from heat.

Divide dill and seeds between the jars. Pull garlic out of the brine and put 5 cloves in each jar. Pack the jars with the cucumbers, then pour brine over, leaving 1/2 inch headspace. 

*Now, you can do one of two things: You can either leave these as refrigerator pickles (they'll keep for three months), OR you can water-bath can them. Simply wipe the tops and rims of the jars with a clean, damp cloth, then put on lids and rings to fingertip tightness. Process in a water bath for 10 minutes. *If you DO choose to can them, make sure you heat the jars and lids and rims to disinfect prior to packing the pickle mixture in. 

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