Thursday, August 11, 2011

Preserving Floyd: Dill Pickles

Dill Pickles is one of the easiest preserves ever to put up.

Dill Pickles
Makes approx. 7 pints

4 pounds of cucumbers, ends trimmed off, sliced in half and cut to fit below the threads of a pint jar
2 sprigs fresh dill weed or 2 tablespoons dill seeds per jar
14 garlic cloves peeled and cut in half
1 small fresh or dried red pepper or three black peppercorns per jar
3 cups distilled white vinegar
3 cups water
1/4 cup kosher or pickling salt (do not use iodized table salt)

Combine the vinegar, water, salt and garlic in a medium non-reactive sauce pan and bring just to boiling.

Pack the cucumbers in pint jars.  Tuck the dill and red pepper or black peppercorns amongst the cucumbers.  Fish the garlic halves out of the now hot brine and place 4 halves in each jar.

Ladle the hot brine into the jars leaving 1/4" headspace.
Wipe rims, adjust lids, and process in a boiling water bath for 15 minutes at sea level (adjust time for your altitude).

Allow to cool completely, then wash jars, label and date.  Don't open for a couple of months to allow the pickles to become pickley and the flavors to meld.

How simple is that!

No comments:

Post a Comment