Garlicky Dill Pickles
Yields 10 to 12 Pickles
2 lbs. small pickling cucumbers
1½ cups apple cider vinegar
1½ cups filtered water
2 Tbsp. pickling salt
8 garlic cloves, peeled (add more if you’d like)
4 tsp. dill seed
2 tsp. black peppercorns
1 tsp. red chili flakes
- Be sure that your jars are washed thoroughly. To make shelf-stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the lowest simmer.
- Prepare the cucumbers by washing and drying them, then remove the blossom end. Depending on the shape of pickle you want, cut the cucumbers into slices for chips, quarters for spears, or leave whole.
- Bring the vinegar, water, and salt to a boil in a saucepan.
- Distribute equal portions of the garlic cloves, dill seed, black peppercorns, and red chili flakes among the readied jars. Arrange the cucumbers into the jars as tightly as possible but try not to crush them.
- Pour the brine into the jars, leaving ¼ inch between the top of the liquid and the rim of the jar. Gently tap the jars to remove any air bubbles. You can also use a long kitchen utensil, like a chopstick, to let any bubbles escape. Wipe the rims of the jars, then put the lids and bands on the jars without screwing on too tightly.
- If you’re processing jars for shelf stability, put them into the processing pot. Once the water returns to a boil, set a timer for 10 minutes, then remove the jars after the time is up. Check the seals once the jars are cool enough to handle.
- If you’re not processing your jars, then allow them to cool before putting them into the refrigerator. Your jars may seal during the cooling process.
- The pickles need to rest in the fridge for one week before serving.
Recipe adapted from Serious Eats[i]
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