Top | Jamsa, Salsas, Sauces, Condiments
Garlic Dill Pickles
(recipe, Katie Hickey)
I got this recipe from the blog "Food in Jars." It yields very tasty, rather addictive pickles that are best after a week in the fridge. You can slice the pickles into coins, but they get very briny and salty.
- 8 to 10 pickling cucumbers
- 2 cups apple cider vinegar
- 2 cups water
- 3 Tbsp. pickling salt (or less. This was too salty the first time I made them)
- 8 garlic cloves, peeled
- ¼ tsp. crushed red pepper
- 1 tsp. dill seed
- ½ tsp. black peppercorns
- Some dill sprigs (optional- if yuo got em)
- 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.