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Dill Pickles

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byterecipes
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This Dill Pickles recipe yields crisp, tangy pickles that are perfect for snacking, adding to sandwiches, or serving as a side. These homemade pickles boast a fresh dill flavor, with a touch of garlic and spices, making them a delightful addition to any meal. The process is straightforward, and the results are far superior to store-bought options.

Appliances and Special Utensils

Ingredients

  • 4 lbs cucumbers (small to medium size, preferably pickling cucumbers)
  • 8 cups water
  • 4 cups white vinegar
  • 1/2 cup pickling salt
  • 8 cloves garlic, peeled
  • 8 heads fresh dill
  • 2 tbsp mustard seeds
  • 2 tbsp black peppercorns
  • 1 tsp red pepper flakes (optional, for heat)

Instructions

  1. Prepare Cucumbers: Wash cucumbers thoroughly and cut into spears or slices, depending on your preference. Set aside.

  2. Sterilize Jars: In a large pot, sterilize the canning jars by boiling them in water for about 10 minutes. Remove using jar lifter and let them dry on a clean towel.

  3. Prepare Brine: In another large pot, combine water, white vinegar, and pickling salt. Bring the mixture to a boil, stirring to dissolve the salt. Once boiling, reduce heat and let it simmer.

  4. Pack Jars: Place 1 garlic clove and 1 head of dill into each sterilized jar. Add a pinch of mustard seeds, black peppercorns, and red pepper flakes (if using) to each jar.

  5. Fill Jars: Pack the cucumber spears or slices tightly into the jars, leaving about 1/2 inch of headspace at the top.

  6. Add Brine: Using a canning funnel and ladle, pour the hot brine over the cucumbers in each jar, ensuring the cucumbers are fully submerged. Leave 1/2 inch of headspace.

  7. Remove Air Bubbles: Use a non-metallic utensil to remove any air bubbles from the jars. Wipe the rims of the jars with a clean, damp cloth.

  8. Seal Jars: Place the lids on the jars and screw on the bands until fingertip tight.

  9. Process Jars: Using the jar lifter, place the jars back into the large pot of boiling water, ensuring they are fully submerged. Process for 10-15 minutes.

  10. Cool and Store: Carefully remove jars from the water and place them on a towel to cool. Check seals after 24 hours; the lids should not flex up and down when pressed. Store in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.

Enjoy your homemade dill pickles!