This ones comes, thanks to Dave Karczewksi. Dill pickles, a great summertime snack, and generally a pain in the butt to can. Which may explain why I’ve never canned dill pickles (or anything elsefor that matter).
This one doesn’t actually involve any canning, boiling or anything complicated like that.
Here’s the ingredients:
- 4 Heads Dill
- 4 Cloves Garlic
- 2 1/2 cup Vinegar
- 2 1/2 cup Water
- 1/4 cup kosher salt
- 8 Salad/Pickling Cucumbers
It doesn’t get any easier than this.
- Heat vinegar, water and salt until it dissolves. Shouldn’t take too long.
- Put garlic and dill into a 1/2 gallon jar. Pour mixture into a 1/2 gallon jar and let it come to room temperature.
- Quarter the pickles and stuff them in jar. Refrigerate.
I’m told by the source that you can use the brine again for a second batch, add vinegar/water/salt as needed. The third batch, not so much. Start over. But since it’s so easy, shouldn’t take too much time to do.
