Making your own Dill Pickles
If you have your own garden and plant cucumbers I'm sure by now your summer fetish with Cucumber Salad has come to an end. But with all this warm weather your still left with a few. Here is a great Dill Pickle canning recipe to use up all those extras.
Even if you don't have a garden, the grocery stores are filled with pickling cucumbers for you to purchase and its definitely worth it to make them yourself. This is cost efficient and fresh. No additives or preservatives and you will have your own cans to share with friends and family and store for the Fall.
Prepare your cans by ensuring they are cleaned thoroughly and dried. Bring your canning pot or large pot of water to a boil while preparing the recipe.
This recipe makes 4-6 Jars
20-30 Small Pickling cucumbers or a small bushel from the grocery store or market
4 Cups of White Vinegar
4 Cups of Water
8 tablespoons of pickling salt
12-18 Heads of Fresh Dill
4-6 Cloves of Garlic
~Fill a large stock pot with water...one thats large enough to fit your Mason Jars for the boiling process
~Wash and dry your cucumbers
~Trim the stems (if there are any) off each cucumber and slice in long strips (the size is up to you...however big or small you prefer your pickles)
~In another large pot combine the vinegar, water and salt in a pot and bring it to a boil
~Place three heads of Dill and one head of Garlic in each jar and pack the sliced cucumbers into the jars
~Gently pour the hot mixture evenly into each jar. Make sure you leave ample space so that it doesn't overflow. I like to leave an inch or so from the rim. Place the seals and lids on each jar and gently lower into the pot of boiling water. Make sure each jar is submerged
~Sometimes the garlic can alter its colour, that's just the reaction from the vinegar. It won't change the flavour in any way. Ive tried this recipe with a few different salts and I highly recommend you use pickling salt. The others didn't have enough flavour and turned the liquid cloudy.
~Jars should boil for a minimum of ten minutes then can be cooled to room temperature and stored in the fridge or cellar
If your thinking how can I make these my "own" version then don't be afraid to experiment. I like to throw a hot chili pepper (seeds and all) into one or two jars for the adults. Its the perfect accompaniment to your cheese or meat platters and makes the perfect touch to your next burger!
Natalie
