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Dill Pickles

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Level: Easy

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Description

Canning originally began during a time when people would make food to preserve it for out-of-season eating. Nowadays, we just love that pickle crunch. Here’s a great easy recipe to fill your salty cravings. These pickles make a great side to any sandwich!

Ingredients

  • FOR THE PICKLES:
  • 20  Pickling Cucumbers, Quartered, Small To Medium Size, 4-5 Per Jar
  • 1 teaspoon Alum, 1/4 Teaspoon Per Jar
  • 4 sprigs Fresh Dill Weed Sprig, 1 Sprig Per Jar
  • 8 cloves Garlic, Peeled, 2 Cloves Per Jar
  • 8 whole Dried Red Peppers, 2 Peppers Per Jar (optional)
  • 4  Canning Jars, Wide-mouth, Quart Size With Lids And Rings
  • FOR THE BRINE:
  • 3 cups Water For Brine
  • ¼ cups Pickling Salt, For Brine
  • 2 cups White Vinegar, Any Brand, For Brine

Preparation

Sterilize the jars and seals in boiling water (you can use your dishwasher setting on “hot”). Also prepare your water bath. Do all of this according to standard canning practices.

Wash cucumbers in cold water. Slice cucumbers in quarters length-wise and poke several holes in them using a fork. Fill each jar with 1/4 teaspoon alum, one sprig of of dill, 2 garlic cloves, and 2 red peppers. Fill each jar with 4 to 5 sliced cucumbers adding the smaller ones on top.

Put the brine ingredients in a stock pot and bring to a boil. Fill jars with boiling brine leaving 1/2 inch headroom. Wipe rim of jar until clean, place sterilized seal on jar, and then tighten ring.

Place the jars into the boiling water bath for 15 minutes. The water should cover the top of the jars. Remove jars from water bath and let them stand on the counter for 24-48 hours before storing. The seals will be concave when sealed properly. Store in the pantry or another cool dark place for 6 to 8 weeks before eating. If any of the jars did not seal properly, place them in the refrigerator.

It’s easy to make more pickles by doubling or tripling the recipe.

This recipe was posted with permission from Kimra Peffers.

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