Tuesday, June 24, 2008

Dill Pickles

Cucumbers, blossom ends removed

Per quart jar:

12 black peppercorns

4 sprigs fresh dill or 2 teaspoons dill seed

3 cloves garlic

4 dried red chiles, such piquin, cayenne, or chiltepins

Pickling Solution:

5 cups water

3 1/2 cups 5 to 6% distilled white vinegar

3 tablespoons pickling salt

Combine a gallon of water with 1/2 cup pickling salt and heat until the salt dissolves. Allow the brine to cool and pour over the cucumbers. Brine the cucumbers overnight, weighing them down with a plate to keep them submerged. Drain the cucumbers and dry.

Add the seasonings. Pack the pickles in the jars.

In a saucepan, bring the pickling solution to a boil. Pour over the cucumbers and run a rubber spatula along the sides to release any air bubbles. Seal the jars.

Process the pickles in a simmering water bath (180 degrees) for 10 minutes. Remove from the water and let sit for 24 hours. Test the lids to see if they are sealed and store in a cool, dark, dry place.

Let stand for 4 to 6 weeks before using.

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