Crunchy Dill Pickles with Garlic
Source of Recipe
LKOMOSKI
Recipe Introduction
This recipe results in very crunchy dills, that will stay that way for up to 2 years. Add as much or as little garlic as you desire.
List of Ingredients
Pickling Cukes
Pickling Salt
1 Cup Pickling Vinegar
2 Cups Water
Fresh Dill
Bay Leaves
Peeled Garlic
Recipe
Scrub cukes and poke a few times with small knife. Remove blossom end of cukes,(slice tip off). Sterilize jars. Place 2 cloves garlic into jar. Place a sprig of dill into bottom of jar. Pack jars with cukes as tight as you can. Place another piece of garlic in top of jar. Add some more dill. Place a piece of bay leaf into top of cukes. Add 1 Tablespoon of pickling salt(coarse) to each jar. In large non-aluminum pot, heat vinegar and water to a boil. Ladle carefully into jars, leaving 1/4 inch space at top. Seal jars, and place into hot water bath for 10 minutes. Lift out carefully, and cool.Tip jars over a few times to make sure salt is mixed. Store for 4 to 6 weeks before eating.
Variations: to each jar, you may add any of the following, whether alone or in any combination...1 bay leaf, 1 dried chile, 1/2 tsp dried chile flakes, 1/2 tsp mustard seeds, 1/2 tsp pickling spice
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