Here’s a classic recipe for making dill pickles:
### Ingredients:
– 4 cups water
– 2 cups white vinegar
– 2 tablespoons pickling salt
– 4-6 cloves garlic, peeled
– 1 bunch fresh dill
– 1 tablespoon black peppercorns
– 1 tablespoon mustard seeds
– 1 teaspoon red pepper flakes (optional, for spice)
– 4-6 small cucumbers (pickling cucumbers work best)
### Equipment:
– Quart-sized canning jars with lids
– Large pot
– Ladle
– Tongs
### Instructions:
1. **Prepare the jars**: Sterilize the canning jars and lids by boiling them in a large pot of water for 10 minutes. Let them air dry on a clean towel.
2. **Prepare the cucumbers**: Wash the cucumbers thoroughly and cut off the blossom end. You can leave them whole, cut them into spears, or slice them into rounds.
3. **Make the brine**: In a large pot, combine the water, white vinegar, and pickling salt. Bring to a boil, stirring until the salt is fully dissolved. Remove from heat and let cool slightly.
4. **Fill the jars**: In each sterilized jar, place 1-2 cloves of garlic, a few sprigs of dill, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and a pinch of red pepper flakes (if using). Pack the cucumbers into the jars, leaving about 1/2 inch of headspace at the top.
5. **Add the brine**: Pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave 1/2 inch of headspace at the top of each jar. Tap the jars gently to remove any air bubbles, and wipe the rims clean.
6. **Seal the jars**: Place the lids on the jars and screw on the bands until finger-tight.
7. **Process the jars (optional)**: If you want to make the pickles shelf-stable, process the jars in a boiling water bath for 10 minutes. If not, skip this step and store the jars in the refrigerator.
8. **Cool and store**: Let the jars cool completely at room temperature. If you processed the jars, check the seals after 24 hours. If the lids do not flex up and down, the jars are properly sealed. Store sealed jars in a cool, dark place. If you didn’t process the jars, store them in the refrigerator.
9. **Wait and enjoy**: Allow the pickles to sit for at least 1 week before eating to develop the best flavor. They will last for several months.
Enjoy your homemade dill pickles!
