With Garlic & Dill
by Andrea Alden
- 12 pickling cucumbers (small cucumbers)
- 2 cups of plain vinegar
- 2 cups of water
- 1 tbsp. salt (not iodized)
- ½ tsp. sugar
- 2 tsp. pickling spices
- 1 bunch of fresh dill
- 8 to 16 cloves of fresh garlic
- 8 wide mouth, glass mason jars, 16 oz.
Before you begin, sterilize your jars by running them through the dishwasher on high heat mode, or washing them thoroughly, then rinsing them carefully in very hot water. Place them to dry on a clean tea towel.
Wash the cucumbers, then slice the top and bottom off, cut them into quarters, lengthwise. Peel the garlic and remove the root ends.
In a large pot, combine the vinegar, water, salt, and sugar. Place the pot onto your side burner and bring it to a boil. Doing this outside will prevent your house from smelling like vinegar for a couple days. Use an old pot too. This avoids residue from any liquid that boils off.
While the mixture is coming to a boil, fill the jars. Add ¼ tsp. of pickling spices, 1 to 2 cloves of garlic, and a few bits of fresh dill to the bottom of each jar. Loosely pack the sliced cucumbers into the jars so that they’re standing upright.
Carefully pour the boiling vinegar mixture into each jar leaving about ½ an inch from the rim of the jar. Screw on the lids.
Allow the pickles to come to room temperature before placing them into the fridge. You can try your pickles after 3 days but they will be really pickled and ready to serve within 5 to 7 days. Eat them within 2 months.
Add baby cucumber slices
Fill with vinegar
After a few days they're ready
Homemade Pickles With Garlic & Dill are a great way to utilize that abundant cucumber collection your garden always seems to produce. You can use this recipe to pickle just about anything you want, from carrots to onions and everything in between. What have you pickled?