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Summer Thrill Dill Pickles




Source of Recipe


Internet


List of Ingredients




½ LBS. PICKLING CUCUMBERS
¾ CP. PICKLING SALT

3 CPS. WHITE VINEGAR
5 CPS. WATER
1 TBS PICKLING SPICE

6 CLOVES GARLIC
3 SPRIGS FRESH DILL (OR 3 TSP. DRY)
3 FRESH DILL UMBELS (OR ¾ TSP. DRY DILL SEED)
3 SMALL HOT PEPPERS
30 WHOLE BLACK PEPPERCORNS
¾ TSP. WHOLE MUSTARD SEED


Put whole, small (must be farm fresh, without wax), or ¾" thick sliced cucumber spears into large bowl. Add salt and fill with water to cover cucumbers. Swirl to help dissolve salt, weight with a plate to keep cucumbers in brine and let soak for 24 hours.

NEXT DAY:

Wash and sterilize 3 quart-size jars (preferably wide mouth).

Put pickling spice in a tea ball and add to pot with vinegar and water. Bring to a boil and steep for 10 minutes.

Meanwhile, place 2 cloves garlic, 1 sprig and 1 umbel dill, (or 1 tsp. dry dill and 1 tsp. dill seed), 1 hot pepper, 10 peppercorns, and ¼ tsp. mustard seed into each hot jar. Rinse brine-soaked cucumbers well in fresh water and tightly pack into jars.

Fill jars one at a time with hot, spiced vinegar to within ½" of the rim. Screw on lid. Add spiced vinegar to remaining jars. Process in boiling water bath for 5 minutes. Cool to seal.

Pickles are ready to eat as soon as they are cool, but time on a shelf helps all the flavors mingle. Best eaten cold from refrigeration.


Recipe