Recently my mother gave me the family recipe to make dill pickles. It inspired me to do so. In fact I’ve made some dill, garlic and with spices pickles.
On 7 jars, I have 2 with spices, 2 only with dill and 3 with dill and garlic..Mmm lots of choices here!
By the way, for my jars, I sliced them, but it’s optional. You can keep them whole. You just prick with a fork around so that once in the jar, vinegar can penetrate the cucumber.
Can’t wait to taste them!!!!
7 x 500ml jars
* 3 cups white vinegar
* 6 cups water
* 1 cup pickling salt
* 4 pounds small cucumbers
* Fresh dill
* Garlic cloves
* Pickling spices (Combination of coriander, mustard, dill,cloves, allspice, cinnamon, black pepper, chili peppers and bay leaves)
* 7 glass jars (500ml)
* Start by washing cucumbers and jars.
* Let the cucumbers in a bowl of ice water for one hour.
* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.
* In a pot, combine water, vinegar and canning salt. Heat without boiling until the salt is completely dissolved.
* Remove jars from the water. In each one put dill, garlic or spices. For example, I put 3 cloves of garlic cut in half or the bottom of the pot of dill or 1 tablespoon of pickling spices. In fact you can put the ingredients the way you like it! Pack the cucumbers tight. They will shrink with time!
* Pour brine over the cucumbers in the jars. Be careful not to overfill. Leave 1 cm (half inch) of space.
* With a wooden stick, remove all air bubbles in the jars.
* Put the lid, but do not over tighten.
* In a pot of water, put the jars and boil the water. For 500ml jars, it takes about 10 minutes.
* Remove from water, place on a cloth and stop touching them.
* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)
* Wait until the jars are room temperature before storing.
* You have to wait AT LEAST 3 weeks before eating them, but longer you wait, better they are!