Garlic Dill Pickles
This dill pickle recipe is so delicious and versatile. It is great with beans too, especially with a few hot peppers thrown in! I fell in love with the process of pickling using this recipe and I haven't tasted a dill pickle I like more. The brine quantity below should be enough for you to make 4 one-quart jars of pickles.
6 cups of water
2 cups of vinegar
1/4 cup coarse salt
1. Preheat your oven to 300F and place four mason jars on a cookie sheet. Once heated, sterilize the jars in oven for 20 minutes. Pull them out as needed, leaving the oven at 300F.
2. Pour all of the brine ingredients into a large pot and bring it to a boil.
3. While the brine is coming to a boil and your jars are sterilizing, place the canning lids in boiling water to sterilize. Then peel garlic cloves. I like to use two large garlic cloves per jar along with one dill flower head and any extra dill on the stem.
4. Using an oven mitt, remove jars from the oven one or two at a time and pack the jars tight with garlic, dill, and then cukes.
5. Pour brine into the packed jars (leaving at least 1/2 inch of space from the rim), wipe off the rim with a clean cloth, place on a sterilized lid and screw closed. Place pickle jars on a towel on a flat surface, unmoved, for 24 hours. The lids will suck in when sealed and so that when you press the tops, they will not plink in and out. Wait a few weeks, or months, then enjoy!
A few extra tips:
If you like some extra bite, add a few slices of hot peppers. This is really, really good!
Wear winter gloves or an oven mitt to pack the cukes into hot jars
If any of the jars don't seal, you can just put them in the fridge to pickle for a few weeks before eating.