Nothing says summer better than a jar of homemade pickles. Here's a recipe my best friend Molls shared with me. I've never tasted pickles as good as hers.
Ingredients: (Makes 4 Pint Jars)
8-10 small pickling cucumbers (about 3 lbs)
2 Cups Water
2 Cups White Vinegar
2 Tablespoons Pickling Salt
4 Heads of Fresh Dill
4 Small Cloves of Garlic
Directions:
1. Sanitize glass jars by boiling them in water for 10 minutes.
2. Meanwhile, cut a thin slice from the ends of each cucumber.
3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
4. Remove hot jars from canner.
5. Place 1 head of fresh dill and 1 clove of garlic into each jar; pack in cucumbers.
6. Pour boiling vinegar mixture over cucumbers to within 1/2" of rim of jars.
7. Screw on lids and boil for 10 minutes to heat seal pint jars (15 minutes for quart sized jars).
8. Store at room temperature for 6 weeks before eating.
Note: Garlic may turn blue or green in the jars. This is nothing to be alarmed about, it's only the effect of the acid on the natural pigments in the garlic. Also, pickling salt is free of additives found in table salt which can discolor homemade pickles. If you use regular table salt, the pickles will taste fine, but they may turn dark, with a cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.
recipe courtesy of: http://www.todaysletters.com/2013/07/dill-icious-homemade-pickles.html
