Tuesday, June 14, 2011

Dill Pickles [Matt]

- pickling cucumbers (20 to 30)
- whole heads of fresh dill
- whole garlic cloves (large)
- whole small hot peppers
- 2 qt. water
- 1 qt. white or cider vinegar
- 1 c. canning salt
(ingredient recipe via cooks.com)

start by boiling water in a large pot to sterilize jars. let jars sit in the water for at least a minute before carefully removing.

in the meantime, quarter the cucumbers longways.

mix the water, vinegar, and salt in a pot. bring to a boil.

shove the cucumbers, dill, peppers, and garlic into the jars. cram 'em in good. pour the hot mixture (aka the brine) into the stuffed jars. make sure everything is completely covered by the brine. close the jars. make sure they are sealed air-tight.

place in fridge. wait a few weeks.

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