Tuesday, July 27, 2010


Here's a terrific recipe for pickles.  It's really easy and makes a bunch at a time so have some canning jars ready.  If the jars and vinegar are pretty warm when you put the lids on they should seal up without having to go through the process of boiling the jars.  Though they may need to go in the fridge overnight to finish sealing.  I also use smaller jars so I get more of them and can use them as gifts when I need a quick host gift.  Though I still do a couple of larger jars to keep in the fridge and for those serious pickle fans who I know will go through them.  My last batch was 3/4 of the recipe and it made six - 8 ounce, two - 16 ounce and two - 24 ounce jars and a little bit left over.  I probably would have had more if I hadn't spilled so much of it on the counter when I was trying to fill the jars while talking on the phone.... oh and also, they should deffinately sit for at least 48 hours before eating as they need time to marinate.  The longer they sit in that deliciously garlicky juice the better they will taste.

So here it is. 

Delectable Dill Pickles
~A couple pounds of cucumbers or green beans
(would suggest steaming the beans for a just a minute or two before hand as they will soak up the flavors much better and faster than completely raw beans)

~1 large bunch of fresh dill
~1/2 cup garlic
(I usually do a clove or two, depending on jar size, per jar, cut into 4 or 6 pieces)

~4 cups white vinegar
~4 cups cider vinegar
~4 cups water
~1 cup salt (kosher or sea)
~1/2 cup sugar
~1/2 Tablespoon pickling spice

Cut cucumbers into spears (or ovals, or whatever shape you'd like your pickles to take).
Stuff them into the jars with dill and garlic, dividing evenly between jars.  Be sure not to fill the jars past the bottom of the lid rings.  

In a non-reacting pot, bring the rest of the ingredients to a boil and let simmer 5 minutes.  Pour liquid into warmed jars.  Put lids on and refrigerate.  

Again, it's best to let them soak for at least 48 hours before popping that lid.  I know, it's hard, but it'll be worth the wait.  

Suggestions:  If you prefer an even less sweet pickle cut back on the amount of sugar.  I prefer a more garlicky pickle so I put more chunks in to each jar than others so feel free to adjust to you're liking.  After a couple of batches (maybe smaller ones, it's an easy recipe to half) you'll know just how you like and you'll have your very own special pickle recipe unique to your own taste.  Good luck!

1 comment:

  1. Correction. You can put right in the fridge if you plan to keep them all there until eaten. If you want to store in the pantry until later use, you'll need to use a canner to kill bacteria. Fill large pot (large enough that the jars will be fully submerged) it's best to use a canning pot and a rack to put the jars on so they're not directly touching the bottom of the pot. Once all you're jars are ready with lids closed tight, place them in the pot so they don't fall over and turn the stove on high. Once the water is boiling, let it continue to boil for approximately 10 minutes until removing jars from water and setting on a towel on the counter. Allow to cool before handling.