If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Dill Pickles
...in your mind.
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Dill Pickles
Makes 12 pint jars - Whether in a Cuban sandwich, in tuna salad, a bloody mary or just out of the jar standing in front of the fridge late at night - dill pickles are one of my favorite things.
12 pint canning jars with lids, sterilized according to package directions
20 cups water
1/4 cup white vinegar
1 cup pickling salt
Pickling Cukes, cut in half lengthwise
3/4 cup pickling spice
Approximately 1.5 cups fresh dill - still on the stalk
12 dried red chilies
24 cloves garlic
Directions
Make the brine by bringing water & vinegar to a boil - once it does add salt
When the salt is fully dissolved - turn off the heat and let cool till it’s manageable
In the bottom of each jar put1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves
Fill jars with pickles florets - pack it tightly
Add another tablespoon of dill on top of the the pickles, then fill jar to the very top with brine
Put on lid and seal tight
Store in a dark, cool place about 2 weeks – I like to give them a shake every day to mix up the spices etc, and also tun them upside down for a couple days in the middle. The longer they stay out of the fridge, the more dill flavor they will take on. So after about a week and a half, try one – if it’s how you like it you’re good and can refrigerate them all to slow the process. If not, give it a few more days
