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I have a love-hate relationship with canning season. On the one hand I love the fruits (or veg) of our labour, but on the other hand the smell in the kitchen reminds me of going back to school. Talk about negative smell association.
You'll like this simple recipe for dill pickles, there is hardly any effort and the results are delicious.
Ingredients
Makes 12 servings
- 10 pounds of pickling cucumbers
- 12 large mason jars
- 12 cloves of garlic
- ½ cup sea salt
- 4 cups of white vinegar
- 12 cups of water
- 12-24 sprigs of pickling dill
Preparation
Wash cucumbers and then let them soak in an ice bath for 1-2 hours. Place cucumbers in clean jars (some people sterilize them, but my mom always just washed them really well with soap and water). Add 1 cloves of garlic and 1 to 2 heads of dill to each jar.
In a pot, bring to a boil the vinegar, salt and water.
Pour the brine over the cucumbers in the jars and seal. Then place the jars into a hot water bath for 20 minutes. Remove and wait for the lids to pop, that way you'll know you have a proper seal.
Put the jars in a cool dry place and wait about 2 months before eating.
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