Garlic Dill Pickles

2 Sep

I’ve ventured into the world of canning this year and for my first endeavor I chose pickles. Armed with lots of research from my mom’s preserving books from the 70’s and several websites, including Well Preserved. I had the pleasure of meeting Joel and Dana when I had a pie stand at the Dufferin Grove Farmers’ Market in Toronto a few years ago. They have a plethora of preserving tips and recipes on the website and their Facebook page has cultivated a preserving community rich with advice and ideas. I settled on their Quick Dill Pickle recipe with a few modifications.

Garlic Dill Pickles

Rinse 4 pounds pickling cucumbers well then soak them for 24 hrs in ice cold water (I put ice packs and ice cubes in a cooler and added enough cold water to cover everything).

Bring to a boil:
3 cups white vinegar (5% acidity)
3 cups water
1/2 cup pickling salt

Add to each hot, sanitized jar:
1 garlic clove
1 teaspoon dill seeds
1 small head dill flowers
1 teaspoon pickling spice (available on most spice racks)
6-8 peppercorns

Put rubber gloves on (makes it easier to handle all the hot jars and liquid. Pour the hot vinegar mixture over the cucumbers leaving 1/4″ headspace. Give them a little shake to get rid of any air bubbles and add more liquid if necessary to maintain that 1/4″ headspace. Wipe down the rim of each jar with damp paper towel then place sterilized metal seals on top and secure with rings, tightening so that you’re able to undo them without too much muscle. Process in a boiling water bath for 18 minutes.  Let cool on cookies racks. You’ll hear little pops as the liquid cools and the lids are sucked down and sealed.  Makes about 6 pints/500mL jars.

Store in a cool, dark place. Let stand for at least 2 weeks before opening. I just opened mine today and they a delicious! They’re quite spicy and strong. Will likely measure my spices a little more carefully next time!

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