Classic Dill Pickles

by Handjobs For The Home on August 29, 2012

I finally did it. I got back into the kitchen and actually made something. I don’t know why I delayed for so long. I think it was partly my lack of time, and but moreso the fact that I was terrified I wouldn’t have enough space in my new kitchen to can properly. Well, I’m happy to report that I was able to make my way around the kitchen just fine!

I haven’t pickled or jammed all summer and I was dying to put some food in jars. So, this weekend I headed off to the market in search of some tasty seasonal produce. I found these picturesque kirby cucumbers that were calling out for some tangy brine. I picked a few and raced back to the apartment to get to work.

I paged through all my archives on the blog and realized I never actually posted any cucumber pickle recipes. The decision on what to christen my virgin canning kitchen with was easy, dill pickles of course!

Before starting a recipe, I always like to pull out all of my cookbooks and look at recipies for the ingredients I’m trying to use. I take notes on the parts I like, and skip the parts I don’t. At the end, I’m left with some ratios and ingredients in which I (hopefully) gracefully try and put together. Somtimes it works, sometimes it doesnt. But lucky for me, this pickling recipe turned out to be one of my favorites I’ve yet to create. It’s simple, classic, and absolutely delicious.

Since pickles go super fast in our house, I decided not to process them and just fridge them. I also think that fridge pickles stay crisp for so much longer and I love me a cripsy pickle. If you feel like pulling out your cannign pot, you’re more than welcome to process these in a hot water bath for 5 minutes.

Classic Dill Pickles

Yield: 3 Pints

Ingredients

  • 8 Small to Medium Kirby Cucumbers
  • 3 Cloves Garlic - Peeled
  • 1 Head of Dill
  • 2 C. White Vinegar
  • 2 C. Water
  • 1 Tbsp Sugar
  • 1/2 tsp. Peppercorns
  • 1 Tbsp Yellow Mustard Seed
  • 1 tsp. Red Pepper Flakes
  • 2 Tbsp Kosher Salt

Instructions

  1. Slice each end of the cucumber off and then cut into spears. Pack tightly into jars. Place one clove of garlic and 4-5 sprigs of dill into each jar.
  2. Place remaining ingredients into a small non-reactive saucepan and bring to a boil. Boil for 3 minutes, or until all sugar and salt have disolved.
  3. Ladle brine into jars enough to cover the cucumbers fully. Screw on the lids and set on the counter to cool.
  4. Once completely cool, place in the fridge and let sit for 3 days before eating.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.handjobsforthehome.com/2012/08/classic-dill-pickles/

Related posts:

Share

Leave a Comment

Previous post:

Next post: