Garlicky Dill Pickles
| Servings | Prep Time |
| 4quarts | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 4quarts Kirby or other pickling cucumbersapproximately 6 pounds
- 3cups apple cider vinegar
- 3cups softened water
- 4tablespoons pickling salt
- 16 garlic clovespeeled and stem end removed
- 3tablespoons dill seed
- 4teaspoons whole black peppercorns
- 2teaspoons red chili flakes
- 4quart jarsplus fresh lids and bands
Instructions
- Wash jars and bands thoroughly in warm, soapy water then prepare a water bath canner. Put clean, unused canning lids into a small saucepan with a few inches of water, and bring to just a hint of a simmer. Let them sit in the water until you’re ready for them.
- Wash and dry the pickling cucumbers. Remove a thin slice from the blossom end. Prepare cucks as you prefer – slice into chips, cut into quartered spears or leave whole.
- In a non-reactive, medium saucepan combine vinegar, water and salt, and bring to a boil.
- Divide equally among the jars the cloves, dill seed, peppercorns and chili flakes. Tightly pack in the prepared cucumbers, taking care not to crush them.
- Pour in the prepared brine, leaving 1/4 inch headspace between the brine surface and the rim of the jar.
- Remove air bubbles with a gentle tap, or use a wooden chopstick to dislodge any stubborn bubbles.
- Wipe rims and threads carefully, apply lids and screw on bands.
- Add the jars to your canner and when water returns to a boil, set a timer for 10 minutes.
- After processing, remove jars from the canner and allow them to cool. When cool enough to handle, check seals.
- Apply labels with canning dates, and store in a cool, dry and dark location. Let pickles rest for at least one week before sampling.
Recipe Notes
