ClubFoody's Dill Pickles

This is a great recipe to have as they are a nice addition to a charcuterie platter, sandwiches or simply on their own! VIDEO https://youtu.be/wMbo9vrEz14

• Ready In: 30 mins
• Yields: 4 1 liter jars

Ingredients

• CUCUMBER

• 4  lbs pickling cucumbers, scrubbed and washed
• 2  tablespoons pickling salt
• 8  large garlic cloves, roughly chopped
• 8  large  head fresh dill
• 1  teaspoon pickle, crisp by bernardin

• BRINE

• 5  cups water
• 4  cups white vinegar
• 2  tablespoons granulated sugar
• 4  tablespoons pickling salt
• 1  tablespoon  pickling spices
• 1  tablespoon mustard seeds

Directions

1. CUCUMBERS:
2. Soak the cucumbers for 10 minutes in a produce wash. Rinse thoroughly before putting them in a large bowl; fill with cold water. Add 2 tablespoons pickling salt, cover and transfer to the fridge for 4 hours. Meanwhile, make the brine.
3. After 4 hours, drain the cucumbers.
4. Add 2 chopped cloves garlic per prepared jar before filling with cucumbers. Add 2 heads of dill per jar and then add ¼ teaspoons of Pickle Crisp per 1-liter jar.
5. Fill up with cool brine, leaving about ½ inch from the top. Add the lids and apply the screw bands finger tight.
6. Place the jars in a boiling water bath and when the water returns to a full boil, process for 5 minutes.
7. Carefully remove and place the jars on a wire rack in a draft-free area to cool off before storing them in a cool dark place for 3 weeks before eating.
8. BRINE:
9. In a large pot over high heat, add all the brine ingredients. Stir well and bring the mixture to a boil; process for 10 minutes. Remove from the heat to cool off.