One of my all-time favorite things that I helped make growing up were refrigerator dill pickles: fairly easy to make and lasts several months in the fridge. I canned these to have a longer shelf-life but I included both methods. I later made a second small batch to include some jalapeno rings with great results.
This recipe makes 6 quarts, adjust your recipe for the amount you need.
Ingredients:
3-4 lb pickling cucumbers
12 garlic cloves
12 sprigs fresh dill
dill seed (1/2 tsp per jar)
4 cups white vinegar
4 cups water
6 T pickling salt (I use Morton brand)
Refrigerator Method:
1) Clean your jars, rims, lids and place on a dry towel. Jars should be warm before pouring hot brine so they don't crack
2) Bring water, vinegar, salt to a boil
3) Prepare cucumbers: wash cucumbers, slice off both ends then cut into spears or rounds
4) In each jar pack 2 cloves garlic, 2 dill sprigs, 1 tsp dill seed. Pack cucumbers in leaving 1/2" headspace. Cram in as many as you can!
5) Pour hot brine into jars. Allow to cool to room temperature uncovered
6) Cover with lid/rim and place into fridge. You can enjoy them the next day, but the flavor will get even better if you can wait a week. Consume within 3 months.
Water Bath Canning Method:
1) Fill canner with enough water to cover jars by 1-2 inches
2) Sanitize jars either in the dishwasher or by hand in hot, soapy water. Place in hot water canner until ready to use
3) Sanitize rims/lids by placing in boiling water several minutes
4) Boil brine as listed above
5) Wash/cut/prepare cucumbers into spears or rounds
6) Add dill, garlic, and cucumbers. Pour hot brine into jars, leave 1/2" headspace
7) Wipe jar rims/edge with clean, damp cloth. Add lid and rim and tighten until secure but not too tight
8) Add to canner and boil (10 minutes for pints, 15 minutes for quarts). Start timer when water starts boiling. Turn off heat and allow to sit 5 minutes before removing and placing onto a clean towel on counter.
9) Allow jars to sit 24 hours, check for seal by pressing in middle of jar. It should not give/move. Sealed jars are good 1 year, unsealed should be placed in the fridge and used within 3 months
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