When the dill weed flowers in our garden in mid-summer, I head to the farmers market in search of the right sized baby cucumbers to make our family dill pickle recipe. This family recipe is so popular and surprisingly simple. Many cooks are often intimidated by the whole preserving process, but the compliments you’ll receive make the effort worthwhile. While you’ll be tempted to eat them right away, you’ll have to be patient and let them pickle for at least 4 months.
Dill & Garlic Pickles
Ingredients
- 8 quarts small cucumbers about 60
- 2 bunches of dill weed heads
- 2 garlic buds
- 1⅓ cup pickling salt
- 4 cups white vinegar
- 20 cups water
- 12, 1- quart wide mouth mason jars
Instructions
- Wash and prick cucumbers with fork
- Wash dill
- Peel garlic and separate into whole cloves
- Sterilize jars and lids
- Put 1 head of dill and 1 clove of garlic in each jar
- Fill jars with cucumbers
- Make brine solution with other ingredients
- Boil then pour over cucumbers to cover
- Seal with snap lids
Notes
Make sure all jars, lids and utensils are sterilized. After tightening lids and allowing jars to cool for about 2 hours, test that the lids have made a seal. If they have, they will be concave. If not, they will be slightly convex and make a popping sound when pressed upon. To remedy this, remove the lid, reheat the jar in boiling water for about 5 mins, then reseal.
For additional information about home canning, the mason jar makers at Bernardin offer plenty of advice.