Prep. Time: 0:35
cup kosher salt
1 cup distilled white vinegar
4 1/4 cups water
fresh pickling cucumbers - sliced, quartered, OR whole
4-6 cloves (per jar) garlic - peeled, chopped
1 head (per jar) fresh dill - whole OR chopped
1/4 cup (per jar) sliced banana peppers - optional
10 (per jar) whole green peppercorns - optional
-Stir together salt, vinegar, and water until salt is dissolved; set
-Tightly pack 1 qt. wide-mouth jars with cucumbers.
-Wedge garlic, dill, peppers, and peppercorns between
-Pour brine mixture into jar, leaving 1/4" space at
-Cover tightly with lids.
-Place covered jars upright in a large pot, making sure
not to stack them.
-Fill pot with enough water to cover jars and bring to a
-Boil for 5 minutes, them remove pot from heat, placing
it in the sink.
-Slowly run cool water into the pot. Doing this too
quickly can make the jars crack.
-When the jars are cool enough to handle comfortably, remove from pot
and store in a cool dry place.
Notes: Pickles will be ready to eat in 24
hours and are best if served chilled.
for making your recipes available. I have just
canned my first batch of dill pickles. They
turned out great and it was sooo much easier than
I had envisioned. Thanks to you, now the silly
apprehension has gone. Hopefully now I can move
on to other types of canning. Maybe even my
Grandmother's family famous apple-butter. Thank
you again for the inspiration.
great dill pickles recipe.
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