We still had a lot of cucumbers from our garden and we got some more cucumbers in our CSA this week, so I decided I would try to make pickles. We haven't tried these yet, as we still have some of the refrigerator pickles from a couple weeks ago and those need to get eaten first.
Garlic Dill Pickles
Makes approximately 8 pints (total yield varies depending on size of cucumbers)
2 overflowing quarts of pickling cucumbers, sliced into fat coins or spears
4 cups apple cider vinegar
4 cups water
6 tablespoons pickling salt
8 garlic cloves, peeled (1 per jar), smashed with chefs knife
¼ teaspoon crushed red pepper per jar (2 teaspoons total)
1 teaspoon dill seed per jar (8 teaspoons total)
½ teaspoon black peppercorns per jar (4 teaspoons total)
Wash and slice the cucumbers.
In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving ½ inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
Pickles can be stored in a cool, dry place for up to a year.
If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.
Source: Food in Jars