YumYum Divas YumYum Recipes: Garlic Dill Pickles, contributed by Katg

Contributed by: Katg

Note from the Diva

The other day I came across some good looking pickling cucumbers at the local veggie stand. As you can see, the best time to can here is in the winter/spring. It's been really cold this year but obviously there were a few things spared from the freezes we’ve had here in Fla lately. My Mom always made jars and jars of Dills in the summer. She would actually sit them outside in the sun, unscrew the tops and let them ferment. They were the best! Now, I don’t go that far although I have made pickles in a crock here. However, I don’t heat process these after they’re packed. Some people say you should, but I figure if I ate all those fermented pickles as a kid and survived I don’t think it’s necessary and it really keeps the pickles much more crispy without it. These are very easy to make and I love the results. I will put mine in the refrigerator in about a week (only because of the heat here) and if any of my seals pop, it’s not a big deal when they’re in the cool. In fact, we just finished a jar that I made about a year ago. Ratio of Vinegar to water is about 3-1 and I made about 11 quart jars with 6-7 cucumbers in each jar. They were a little bigger than I would have liked, but worked fine. In some, I had to cut the top pickles to fit. I also make mine extra garlicky and add a ½ a hot pepper for a little bite! I also couldn’t find any Dill Seed Heads, which really adds to the look and flavor, but I put additional dill weed in to compensate. These pickles aren’t super-crisp but they do have a crunch – I think it’s the Ice water that does this.

List of Ingredients

Pickling Cucumbers 6 cups of White Vinegar 18 cups of Water 1 cup of Pickling or Kosher Salt Garlic Cloves – about 2 for each jar Fresh Dill Weed Dill Seed heads

Preparation

Thoroughly wash your cucumbers and cut about ¼ inch off the blossom end.(stops it from getting those little withering ends). In a sink or large bucket, soak the cucumbers in Ice Water for at least 3 hours, keeping it really cold by adding ice. Wash your jars in soapy hot water and inspect the tops for any chips or cracks. Prepare your Dill, garlic and peppers (optional). Wash and dry off the Dill, cut the garlic cloves in half and trim your peppers. In a large stock pot (non-aluminum) Mix your brine. Add together the Water, Vinegar and Salt. Bring this to a rolling boil. In the meantime, sterilize your jars. I usually put about 4 inches of water into a large roast pan and bring it to a boil. Bring it down to a simmer and sit the jars upside down in the pan and let them sit in there for at least 10 minutes.. Add your lids also. Drain your pickles and bring them to your work area. When the brine has boiled, take a hot jar and start packing. Add to the bottom a few large sprigs of dill and a couple ½ cloves of Garlic. Pack your dills tightly, bottom layer standing up. Add some more dill and pack the top layer with additional cucumbers. Add a couple more cloves of garlic down the sides of the jar. If you’re adding a hot pepper, slide it down the side of the jar. Take a scoop or measuring cup and dip it into the boiling brine. Fill the jar to the top leaving about a ¼ inch head space. Run your finger around the rim of the jar to make sure there is no residue and center your hot lid. Secure it with the lid ring and seal tightly. Turn jar immediately upside down on a towel placed on your work area. Let the jars sit for about 4 hours or overnight and turn them upright. These pickles should sit for at least 6 weeks and just get better the longer you keep them. Keep an eye on the seals and if any do pop, just put them in the refrigerator to cure. They will sometimes turn a little cloudy and a residue will form on the bottom over time, but this is a good thing. Note: If your garlic turns blue in the jar…it will go back to the normal color eventually.

Cookbook Category
Canning
Vegetables

Extra Features of Recipe
Difficulty Level-Moderate

(Image by YumYumDivasADMIN)
"Select nice firm pickling cucumbers with no withering ends. These are a little bit bigger but 3-4 inch are ideal."
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"Washed cukes sitting in a bath of icewater"
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"Prepped Dillweed/Garlic and Peppers"
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"Sterilizing the Jars"
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"Packing the hot jars"
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