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Prep 45 mins
Cook 5 mins
Dill pickles at their best!! This recipe can be used for whole pickles, wedges or slices. I make some of each. I make these every year, and never have enough cuz my friends keep taking the jars home!! I usually have to double the recipe as I have lots of jars.
- 1 cup white vinegar
- 1 liter water
- 1⁄4 cup salt (I use sea salt)
- 20 fresh picked pickling cucumbers (more or less, depending on how many jars you have, the pickles are best if they are right off the vi)
- 2 whole heads of garlic, peeled, and chopped coarsely
- 1 -2 cup fresh dill (seeds, leaves whatever)
- 1 cup sliced hot pepper (I NEVER put peppers in my pickles!! But, some people like em!) (optional)
- Wash the cucumbers thoroughly. Scrub them with a brush! (there's nothing fun about gritty pickles) Dissovle the salt in the water and vinegar brine.
- Place in the bottom of a VERY CLEAN mason jar:.
- the equivalent of about 4 cloves of the chopped garlic (some people like to put the clove in whole, whatever is your preference) I like mine really garlicky, so I put more than 4 cloves.
- 2 tablespoons of the dill.
- 1/8-1/4 cup peppers (if that's your cup of tea).
- Pack the cucumbers in the jars as tighly as you can.
- Add enough brine so it's within 1/4 inch from the top of the jar. On a padded surface such as a tea towel folded up, bang the jar a few times to get rid of any air bubbles around your pickles.
- Close the cap tightly and place the jars upright into a large pot. Only single layers, don't stack them! And also, don't submerge them.
- Fill the pot with enough water so that the jar tops are just above the water line.
- Bring to a slow boil. Boil for 5 minutes. Remove from heat.
- Once the lid of the jar snaps down with a pop, you can loosen off the ring, but you don't have to. Once the jars are cool, store them in a cool dark place. Put at least one jar in the fridge right away so you can start enjoying them in a few days. I can never wait longer than about 3 days!