dill pickles

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By Francine Lizotte
from Surrey South, BC

This is a great recipe to have as they are a nice addition to a charcuterie platter, sandwiches or simply on their own!

serves 4 -1 liter jars
prep time 10 Min
cook time 20 Min
method Canning/Preserving

Ingredients For dill pickles

  • CUCUMBERS
  • 4 lb
    pickling cucumbers, scrubbed and washed
  • 2 Tbsp
    pickling salt
  • 8 lg
    cloves garlic, roughly chopped
  • 8 lg
    heads fresh dill
  • 1 tsp
    pickle crisp by bernardin®
  • BRINE
  • 5 c
    water
  • 4 c
    white vinegar
  • 2 Tbsp
    granulated sugar
  • 4 Tbsp
    pickling salt
  • 1 Tbsp
    pickling spice
  • 1 Tbsp
    mustard seeds

How To Make dill pickles

  • 1
    CUCUMBERS: Soak the cucumbers for 10 minutes in a produce wash. Rinse thoroughly before putting them in a large bowl; fill with cold water. Add 2 tbsp. pickling salt, cover and transfer to the fridge for 4 hours. Meanwhile, make the brine.
  • 2
    After 4 hours, drain the cucumbers.
  • 3
    Add 2 chopped cloves garlic per prepared jar before filling with cucumbers. Add 2 heads of dill per jar and then add ¼ tsp. of Pickle Crisp per 1-liter jar.
  • 4
    Fill up with cool brine, leaving about ½ inch from the top. Add the lids and apply the screw bands finger tight.
  • 5
    Place the jars in a boiling water bath and when the water returns to a full boil, process for 5 minutes.
  • 6
    Carefully remove and place the jars on a wire rack in a draft-free area to cool off before storing them in a cool dark place for 3 weeks before eating.
  • 7
    BRINE: In a large pot over high heat, add all the brine ingredients. Stir well and bring the mixture to a boil; process for 10 minutes. Remove from the heat to cool off.
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