Garlic Dill Pickles

Name: Garlic Dill Pickles
Cuisine: American
Ingredients: 2 cucumbers, sliced (enough to fill a pint jar); 3/4 cup vinegar (white, cider or wine); 3/4 cup water; 2 tbsp canning salt (or any pure salt); 1 head garlic (to taste); 2 bunch fresh dill, divided; 1/2 tsp whole peppercorns; 1/2 tsp whole mustard seed (if you've got it)

harlequinn823 @hollyqueue

Easy from-scratch pickles. No canner required. If you're not a fan of garlic, you can omit it for regular dill pickles.

harlequinn823 @hollyqueue

Easy from-scratch pickles. No canner required. If you're not a fan of garlic, you can omit it for regular dill pickles.

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2cucumbers, sliced (enough to fill a pint jar)
3/4 cupvinegar (white, cider or wine)
3/4 cupwater
2 tbspcanning salt (or any pure salt)
1 headgarlic (to taste)
2 bunchfresh dill, divided
1/2 tspwhole peppercorns
1/2 tspwhole mustard seed (if you've got it)

Cooking Instructions

1

Pack a clean pint jar with cucumber, peeled garlic cloves, a few dill sprigs, peppercorns and mustard seed.
2

In a small saucepan, combine the vinegar, water, and salt, and bring to a boil.
3

Remove from heat and add the rest of the dill to the liquid.
4

Allow the liquid to cool for about 25-30 minutes, until it's almost room temperature. (You can skip the cooling step if you want a less crisp "cooked" pickle).
5

Remove the dill and pour the liquid over the cucumbers, garlic, and seasonings in the jar.
6

Cover the jar tightly and refrigerate for at least 24 hours (several days is better) before serving.

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harlequinn823 @hollyqueue

on October 05, 2014 21:00

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