We are a household that loves pickles! So the idea of making our own to have on hand whenever the whim to indulge strikes. This is a basic and simple recipe. Once you have the art of pickling down you can play around with garlic quantities, adding red pepper flakes, etc. This makes 6 one-pint jars and can be stored for up to a year.
Classic Dill Pickles:
3 cups distilled white vinegar
2 tbs kosher salt
6 Tbs pickling spice
6 large, dill heads
24 garlic cloves, peeled
36 peppercorns
6 lb pickling cucumbers, cut lengthwise into quarters
In a large saucepan, combine the vinegar and salt. Add 3 cups of water and bring to a boil over medium-high heat, stirring to dissolve the salt.
Meanwhile, in each jar, place 1 Tbs pickling spice, 1 dill head, 4 garlic cloves, and 6 peppercorns. Add the cucumber quarters until each jar is packed full.
Ladle the hot brine into the jars, leaving 1/2 inch of head space. Remove any air bubbles. Wipe the rims clean and seal tightly with the lids.
Process the jars for 7 minutes in a boiling water bath. Let jars stand for 24 hours undisturbed. Then set aside for 2 weeks for the flavors to develop.
Photo and recipe shared from: http://greendoorhospitality.wordpress.com/
