Thursday, September 4, 2014

Crispy, Zesty Dill Pickles

I have modified this recipe to make one pint at a time, because that seems to be what I get out of my garden.

Your jars don't necessarily need to be sterilized because these will be kept in the fridge. If you are going to make a lot and want to keep them in the cupboard they won't be very crisp but they will still be delicious. Also, you need to follow all the regular  canning processes of sterilizing jars and processing in a hot water bath. You might want to consider keeping your cucumbers in an ice bath for 1-2 hours to help them stay crispy.


1 clean pint jar with ring and lid

3/4 cup water
3/4 cup white wine vinegar
1 Tbs + 1 Tsp salt
3 cloves garlic
1/4 cup chili flakes (a big pinch)
 2 sprigs dill
1 dill head if you have it
1/4 lb or so of cucumbers

Bring the water, vinegar, and salt to a boil in a small saucepan.

Pack the garlic, chili flakes, dill, dill head (if using), and cucumbers into the pint jar. Pour hot vinegar mixture over it and seal. When mixture is room temperature, write the date on the top and move to the fridge. Your pickles will be ready in two weeks.

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