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You are viewing a single post made by stormyla in the thread called Canning ,Preserving and Pickling.
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| Gita’s Refrigerator Garlic-Dill Pickles Need: 3 wide-mouthed jars (pickle type), or Mayo. Jars One BIG bunch of fresh Dill 6-8 cloves Garlic (or to taste)—diced or thinly sliced. 10-12 pickling cucumbers--(such as Kirby). Fresh is best! Store cucumbers are WAXED, and no way you can remove it! If you must use store cukes, score them through the skin with a fork and slice them thickly. They also have more seeds! But…it will work if no others are available. To Do: Stuff jars ¼ full of fresh dill, stems and leaves! Sprinkle a gene- rous amount of the chopped garlic on top. Mix up a bit. Stuff jars as full as you can with speared/sliced cucumbers, inter- spersing them with some more Dill and a bit of garlic. For MY taste---I usually have too much garlic in these. Some love it! Prepare the Broth: In a 2Qt. saucepan, combine the following: 2 and a half cups water….3/4-1cup white vinegar (can be part Apple Cider vinegar)…1 rounded, regular Tbs. KOSHER, or Pickling salt (DO NOT use regular, iodized salt!!!). 1 reg.Tbs. Sugar, 1tsp mustard seed, 1tsp. Pickling Spice….or--1-2 Bay leaves…6-8 pcs. Whole Allspice, And about 1/2tsp. Hot pepper flakes. Bring broth to a boil. Lower heat and simmer all, stirring often, For about 10-15 minutes. Keep VERY hot until ready to use! Filling Jars: Stirring constantly, to distribute spices, ladle hot broth evenly into jars until all contents are covered. Seal jars. Invert each jar a couple of times to mix contents. Let jars cool to room temperature, and then refrigerate. Pickles are ready to eat in 2-3 days! They will be delicious and crunchy! Use them up in about 3 weeks, as they will soften with time Enjoy! Gita |
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