Easy dill pickles
August 26th, 2008 | Written by jfolkmann | Topic: Ingredients, Main, SnacksI have a love-hate relationship with canning season. On the one hand I love the fruits (or veg) of our labour, but on the other hand the smell in the kitchen reminds me of going back to school. Talk about negative smell association.
You’ll like this simple recipe for dill pickles, there is hardly any effort and the results are delicious. I can’t wait for ours to be ready. 2 months and counting…
- Preparation time
- 30m
- Cooking time
- 30m
- Difficulty
- 3
- Serves
- 12
- 10 pounds of pickling cucumbers
- 12 large mason jars
- 12 cloves of garlic
- ½ cup sea salt
- 4 cups of white vinegar
- 12 cups of water
- 12-24 sprigs of pickling dill
Wash cucumbers and then let them soak in an ice bath for 1-2 hours. Place cucumbers in clean jars (some people sterilize them, but my mom always just washed them really well with soap and water). Add 1 cloves of garlic and 1 to 2 heads of dill to each jar.
In a pot, bring to a boil the vinegar, salt and water.
Pour the brine over the cucumbers in the jars and seal. Then place the jars into a hot water bath for 20 minutes. Remove and wait for the lids to pop, that way you’ll know you have a proper seal.
Put the jars in a cool dry place and wait about 2 months before eating.
Comment by Cookthink: Five Things To Do This Weekend To Look Forward To Fall on the August 29th, 2008 at 3:47 pm
[...] Start canning. Pickles, salsa, lemons, and blueberries, oh [...]
Comment by kara o'malley on the October 19th, 2008 at 4:53 pm
This recipe looks delicious but you really need to emphasize sterilizing the jars, simply washing them in soapy water isn’t sufficient. Boil the empty jars and lids for at least 10 mins. The shortcut isn’t worth the risk of botulism especially when working with recipes handed down through generations.
Comment by carly on the July 8th, 2009 at 5:03 pm
if you have a dishwasher, you can usually run the jars through the dishwasher and that should do the trick also. works for me!
Comment by Denise on the August 17th, 2009 at 7:50 pm
This is the first time I made dill pickles. And the garlic buds went blue. Is this ok.
Thank you