Dill Pickles
This is a great recipe to have as these Dill Pickles are a nice addition to a charcuterie platter, sandwiches or simply on their own!
Ingredients
CUCUMBERS
- 4 lbs. pickling cucumbers, scrubbed and washed
- 2 tbsp. pickling salt
- 8 large cloves garlic, roughly chopped
- 8 large heads fresh dill tips & tricks
- 1 tsp. Pickle Crisp by Bernardin® Footnote #1
BRINE
- 5 cups water
- 4 cups white vinegar
- 2 tbsp. granulated sugar
- 4 tbsp. pickling salt
- 1 tbsp. pickling spice
- 1 tbsp. mustard seeds
Directions
CUCUMBERS
- Soak the cucumbers for 10 minutes in a produce wash. Rinse thoroughly before putting them in a large bowl; fill with cold water. Add 2 tbsp. pickling salt, cover and transfer to the fridge for 4 hours. Meanwhile, make the brine.
- After 4 hours, drain the cucumbers.
- Add 2 chopped cloves garlic per prepared jar (*see footnote #2) before filling with cucumbers. Add 2 heads of dill per jar and then add ¼ tsp. of Pickle Crisp per 1-liter jar.
- Fill up with cool brine, leaving about ½ inch from the top. Add the lids and apply the screw bands finger tight.
- Place the jars in a boiling water bath and when the water returns to a full boil, process for 5 minutes.
- Carefully remove and place the jars on a wire rack in a draft-free area to cool off before storing them in a cool dark place for 3 weeks before eating.
BRINE
- In a large pot over high heat, add all the brine ingredients. Stir well and bring the mixture to a boil; process for 10 minutes. Remove from the heat to cool off.
Notes
Footnote #1: This ingredient is optional but I find that it makes my pickles crispier
Footnote #2: Click here for a step-by-step tutorial on How to do Home Canning