Canning and Preserving

Garlic Dill Pickles

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Ingredients

  • 2 quart kirby cucumbers (approximately 3 pounds)
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups filtered water
  • 2 tablespoons pickling salt
  • 8 garlic cloves, peeled
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flakes

Directions

1.

Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.

2.

Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.

3.

Combine vinegar, water and salt in sauce pan and bring to a boil.

4.

Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.

5.

Pour the brine into the jars, leaving 1/4 inch headspace (that’s the amount of space between the surface of the brine and the rim of the jar).

6.

Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.

7.

Wipe rims and apply lids and bands (don’t screw them on too tightly).

8.

If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.

9.

When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.

10.

If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn’t mean they’re shelf stable. Still refrigerate.

11.

Let pickles rest for at least one week before eating.

https://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html

Refrigerator Garlic Dill Pickles

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  • 14 3-5 inch pickling cucumbers
  • 4-5 clove garlic chopped in to large pieces
  • 4 teaspoons dill seed or 1 cup fresh dill
  • 2 1/2 cup of water
  • 2 cups white vinegar
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1 tsp red pepper flakes
  • 1 tsp peppercorns
  • 2 jars

Cut cucumbers in to 1/2 thick rounds or spears. Fill jars evenly with cucumbers, garlic, peppercorn, red pepper flakes, dill

Boil water, salt and sugar until all dissolved.  Take off heat, add vinegar.  Pour over cucumbers in the jars.

Screw on top loosely and let sit until cool.  Store in the refrigerator, ready to eat in 10 days.

Refrigerator Pickled Sweet & Spicy Beets

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Makes 2 jars

  • 2 c Apple Cider Vinegar
  • 2 c water
  • 2 c sugar
  • 1 tbsp salt
  • 1-2 lbs beets
  • 2 tsp Whole cloves

Method:

Chop the heads off the beets and add to large pot.  Fill until the beets just are covered with water. Boil for 20 mins or until fork soft. Remove beets from heat and submerge in cold water.  Once the beets are cool to the touch, use gloves and peel off the skin.  Quarter the beets that are very large, leave small beets whole. Fill each jar with the prepared beets and 1 tsp whole cloves each. Set aside.

In a large pot combine vinegar, water, sugar and salt.  Bring to a boil, stir to make sure the sugar and salt are melted.  Pour the pickling mixture over the beets and hand tighten the jar tops.

Keep in the refrigerator up to 3 months.