Wednesday, September 16, 2009

Dill Pickles

Haven't tried these either, but give it a go!

8 lbs. 3-4 inch cucmbers (make sure they still have their bumps on the skin)
4 cups white vinegar
12 cups water
2/3 cup pickling salt (I used Kosher and hope it works ok)
16 cloves of garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

Wash cucmbers and place in sink with cold water and lots of ice. Soak for at least 2 hours replacing ice as needed. Sterilize 8 1-quart canning jars. In a large pot over med-high, combine vinegar, water and pickling salt. Bring brine to a rapid boil. In each jar place 2 garlic halves and 1 sprig of dill. Add cucumbers to fill the jar. Add 2 more garlic halves and 1 more sprig of dill. Fill jars with hot brine leaving 1/2 inch headspace. Seal and process 15 minutes. Store at least 8 weeks before eating.

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