garlic dill pickles

It sort of feels like cheating to post this on the garden log, but we did grow two of the ingredients, the garlic and the dill. The cucumbers we bought at the local farmers’ market this morning. We love dill pickles and like them strongly flavored.  I can’t remember what recipe I used last year, so I am trying a new one. It is based on this from Food in Jars, but I modified the spices to what I had on hand.  Now we just have to wait…

Refrigerator Garlic Dill Pickles
Adapted from Refrigerator Dill Pickles by Marisa McClellan
Yield: 4 pints

12 kirby cucumbers
1 1/2 cups distilled white vinegar
1 1/2 cups filtered water
4 tsp sea salt
8 garlic gloves, peeled and crushed
handful of fresh dill greens
1 tsp dried dill seeds
2 tsp mustard seeds
12 black peppercorns

Clean 4 pint jars and two-piece lids in hot soapy water and rinse well. Heat the vinegar, water, and salt in a stainless steel pan to boiling. Cut both ends off the cucumbers and slice lengthwise into wedges. Fill the jar with wedges, tightly packed but not crushed. Divide the garlic and spices evenly into the jars. Pour the hot liquid into the jars, leaving 1/4-inch head space. Wipe the rims with a clean wet cloth and fit with lids. Let cool to room temperature before putting in the refrigerator. For more flavor, wait a week or more before eating.

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3 responses to “garlic dill pickles

  1. Pingback: spicy carrot pickles « garden file·

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