Dill Pickles

Dill Pickles

6 - 1 pint jars

Pickling cucumbers sliced into spears (Gauge how many you may need. The amount varies by size.  You can always add a couple jars or do less if you miss-calculate.) 

Fresh dill

6 garlic cloves ~ pealed

6 tsp mustard seeds

6 tsp black pepper corns

**Optional** Add 1 tsp red pepper flakes to each jar for a spicy batch


BRINE
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt

Wash all pint jars in hot, soapy water (or dishwasher) set aside.

Fill large stock pot half-full with hottest tap water; set on burner over high heat.

In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.

In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.

Fill Jars: Place a layer of dill at the bottom of each jar, along with one garlic clove, 1 tsp mustard seed and 1 tsp pepper corns, then TIGHTLY load the cukes into the jar and add a few tiny spriglets of dill at the top.

Once jars are loaded, pour in the brine leaving half-inch head space at the top of each jar.

Add lid and ring to each jar, tightening evenly.

Place jars into stockpot of simmering water ensuring jars are covered by 1 inch of water.

Heat to steady boil.

Boil jars for 15 minutes.

Remove jars, set on a dish towel on the kitchen counter, and let cool. Do not re-tighten lids this may interfere with the sealing process.

Check for seal (indented lid) before storing and store in cool dark cellar or cupboard