Garlic Dill Pickles
Small batch homemade garlicky dill pickles.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
pickling spices
|
*
|
| 3 | cups |
vinegar
|
|
| 3 | cups |
water
|
|
| 6 | tablespoons |
sugar
|
|
| 6 | tablespoons |
pickling salt
or coarse (kosher) |
*
|
| 10 | each |
cucumbers
4 inch long, pickling |
|
| 4 | each |
dill weed
fresh or dried heads |
*
|
| 4 | cloves |
garlic
|
|
| 4 | small |
hot chili peppers
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
pickling spices
|
*
|
| 7.1E+2 | ml |
vinegar
|
|
| 7.1E+2 | ml |
water
|
|
| 9E+1 | ml |
sugar
|
|
| 9E+1 | ml |
pickling salt
or coarse (kosher) |
*
|
| 1E+1 | each |
cucumbers
4 inch long, pickling |
|
| 4 | each |
dill weed
fresh or dried heads |
*
|
| 4 | cloves |
garlic
|
|
| 4 | small |
hot chili peppers
red |
*
|
Directions
In small piece of double-thick cheesecloth, tie pickling spices to form a small bag.
In stainless-steel 3-quart (3-litre) saucepan, heat the spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, and simmer vinegar mixture, or brine, 15 minutes.
Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for processing.
Halve cucumbers lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
Discard spice bag from brine. Ladle simmering brine over cucumbers, leaving ½ inch space at the top of jar. Keep brine simmering while filling both jars.
Place small knife or metal spatula between cu- cumbers and inside of jar. Move knife around jar to release any air bubbles that may exist. Seal jars with caps.
Place jars on rack in 12-quart canner filled with boiling water (water should cover top of jars by an inch); cover canner and process jars 15 minutes. Cool jars; label and store in cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator.
