Crunchy Dill Pickles
This super-easy dill pickle recipe results in delicious, crisp pickles that go great with anything. The perfect way to make your harvest last longer!
4 pounds small cucumbers
2 cloves garlic, peeled, for each jar
1 fresh sprig of dill for each jar
4 black peppercorns for each jar
2 quarts of distilled or filtered water
2 quarts white vinegar
1/2 cup pickling salt
Soak cucumbers that were picked that day in a tub of ice water overnight. Remove and dry the cucumbers, cut off blossom end and then pack them into sterilized jars along with the garlic cloves, dill sprig, and peppercorns. (For pickle spears, cut the pickles lengthwise before placing them in the jars.) In a large pot over medium-high heat, bring 2 quarts of filtered or distilled water to a boil. Add the vinegar and salt and boil for 5 minutes. Pour the hot brine over the cucumbers, leaving ¼ inch of headroom. Wipe dry the rims of the jars, then cap each with a lid and screw band. Prepare a boiling water bath and process the jars in it for 10 minutes. Remove the jars from the bath and set them on a towel on the counter. They will “seal” during the cooling-off process. Place any jars that do not seal properly in the refrigerator and use first. Let pickles sit for at least two weeks to have time to ferment.
Yield: Makes about 8 pints.