Homemade Dill Pickles

• portioner: 4 servings
• aktiv tid: 10 minutes
• total tid: 2 days 15 minutes

Ingredienser

4 lbs Pickling Cucumbers

2 teaspoon Pickling Spice (divided)

2 teaspoon Mustard Seed (divided)

2 teaspoon Peppercorns (divided)

8 Garlic Cloves (divided)

12 Sprigs Fresh Dill (divided)

4 Cups Water

3 Cups White Vinegar

1/2 Cup Granulated Sugar

4 tablespoon Pickling Salt

1/2 teaspoon Pickle Crisp (divided, optional)

Vejledning

Wash jars in hot, soapy water and sterilize.

Prepare the brine by combining vinegar, sugar, salt, and water in a large pot and bringing to a boil over high heat. Dissolve the sugar and salt, remove from the heat and allow to cool to room temperature while preparing the rest of the recipe.

Wash and scrub cucumbers thoroughly and remove the blossom end of each cucumber. Slice into spears by quartering each cucumber or cut lengthwise to cut into slices.

In each sterilized jar place 1/2 teaspoon each of pickling spice, yellow mustard seed and black peppercorns along with two crushed garlic cloves and 4 sprigs of dill. Fill jar with cucumbers then pour the cooled brine over the top.

Lid each jar and place them in the refrigerator to sit for at least two day, or for the best flavor, one week before enjoying.

Wash and scrub cucumbers thoroughly and then slice into spears or chips as desired. Place sliced cucumbers into a large bowl and cover with 1/2 cup of pickling salt, cold water, and ice cubes. Place bowl in the refrigerator for 2 hours and up to 24 hours.

Drain the cucumbers and rinse to remove all of the salt and set aside.

Prepare jars and boiling water canner by washing jars in hot, soapy water and filling them and the canner with water and bringing to 180°F allowing them to stay hot while you prepare the pickling brine.

In a large saucepan combine salt, sugar, vinegar and water and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Keep the mixture hot while you pack the jars.

Carefully remove the hot jar from the boiling water bath canner and in the bottom place 1/2 teaspoon each of black peppercorns, mustard seed, and pickling spice along with 1/8 teaspoon of pickle crisp, 2 smashed garlic cloves, and 4 sprigs of dill. Top this mixture with sliced cucumbers, packing tightly and leaving 1/2" of headspace at the top of the jar.

Pour the hot pickling brine over the packed jars, leaving a half-inch of headspace. Remove any air bubbles and adjust for proper headspace if necessary.

Wipe the rim of the jar, center the lid, and finger tighten the screw band. Place the jars in the waiting water bath canner and ensure they are covered by at least 1" of water. Place the lid on the canner and bring everything to a rolling boil.

Process jars for 10 minutes adjusting processing time for elevation if necessary. After processing turn off the heat and remove the lid. Allow the jars to sit for an additional five minutes before removing to a towel-lined counter. Leave undisturbed for 12 to 24 hours before checking for proper seals. Remove bands and store for up to 18 months.

Ernæring

• Portionsstørrelse: 1 Cup
• Kalorier: 96
• Fedt i alt: 1 g
• Mættet fedt: 0 g
• Uumættet fedt: 1 g
• Transfedt: 0 g
• Kolesterol: 0 mg
• Natrium: 101 mg
• Kulhydrater i alt: 17 g
• Kostfiber: 1 g
• Sukker i alt: 13 g
• Protein: 1 g