Snacks and Appetizers - Dill Pickles
by Sarah Nejdl
||These dill pickles take about 6-8 weeks once jarred and are totally worth the wait! This has been scaled to one jar, or roughly 8 pickles. Optionally you can process the jar after filling. Educate yourself about canning basics and food safety if attempting for the first time: www.make-stuff.com/cooking/canning_basics.html
Recipe adapted from Sharon Howard's recipe on AllRecipes.com
- 1 pound of 3 to 4 inch long pickling cucumbers
- 1/2 cup white vinegar
- 1-1/2 cups water
- 1 tablespoon and 1 teaspoon pickling salt (not table salt)
- 2 cloves garlic, peeled and halved
- 2 sprig fresh dill weed
- 2 tsp dill seeds
||1. Wash cucumbers, and place in a bowl with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize a 1 quart canning jar and lid in boiling water for at least 10 minutes.
2. In a medium pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. Place half a clove of garlic, sprig of dill weed, dill seeds, then enough cucumbers to fill the jar (about 1 pound). Then add remaining garlic, and 1 more sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rim of any residue.
4. Process sealed jar in a boiling water bath for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Pickles will keep for up to 2 years if stored in a cool, dark place. Refrigerate after opening.
|Time to Make
||food to jar: ~2 hrs. after jarred: 6-8 weeks|