Homemade Dill Pickles
Serving : 4 half-pint canning jar
INGREDIENTS for Homemade Dill Pickles
4 pounds firm pickling cucumbers, scrubbed
1 head of garlic/ 6-8 whole cloves
2 tablespoons granulated sugar
8 cups distilled white vinegar 5% acidity
1 tablespoons pickling or Kosher salt (no iodine)
dried or fresh dill (or whole dill stems with umbels and green seeds)
1/2 tablespoon mustard seeds
1 tablespoon celery seeds
3 bay leaves
1 tablespoons black peppercorns
INSTRUCTIONS for Homemade Dill Pickles
Wash and drain Kirby cucumbers. I like to use fresh medium /small sized Kirby cucumbers.
Meanwhile, sterilize 4 half-pint canning jars. In order to actually sterilize jars, they need to be submerged in (covered by) boiling water for at least 10 minutes.*
Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, dried or fresh dill.
In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 3 minutes, then add the bay leaves, mustard and celery seeds. Set aside to cool for about 10 minutes.
To fill jars,( ready and clean jars should be kept warm prior to filling.) Drain them, one at a time packing firmly to within 1 inch of the jar top.
Pour the liquid over the cucumbers to fill the jars. To remove air bubbles run a thin spatula around the inside edge of each jar. Wipe the jar top clean and put the lid on. Let cool thoroughly then check the seals. Store in a cool, dark, dry place for at least 2 weeks before opening – they will keep for up to 6 months. Enjoy.
To sterilize jars – wash the jars in hot soapy water, rinse, and keep hot or keep them in the hot water until time to use.
Photo Credit :pixabay.com