Tuesday, 15 September 2015

Homemade Dill Pickles

You can can these to make their shelf life longer but I just used the easiest method, just make sure to eat them within a few weeks...definitely not an issue in our house!
Original recipe from The Kitchn. Make sure you sterilize your jars first - wash in hot soapy water then rinse and place in the oven on 400F for 10-20 minutes. Lids can go in the last few minutes, if you put them in the whole time the rubber will burn.


Homemade Dill Pickles
Makes 2 pint jars

Ingredients
1 1/2 pounds Kirby or Persian cucumbers
4 garlic cloves, peeled and smashed
2 tsp dill seed
2 tsp pickling spice
1/2 teaspoon red pepper flakes, optional
1 cup apple cider vinegar
1 cup water
1 1/2 tablespoons pickling or kosher salt


Method

Wash and dry the cucumbers.
Trim away the blossom end of the cucumber.
Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars.
Pack the pickles into the jars, trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
Combine the vinegar, water, and salt in a small sauce pan over high heat.
Bring to a rolling boil.
Pour the brine over the pickles, filling each jar to within 1/2-inch of the top.
Gently tap the jars against the counter a few times to remove all the air bubbles.
Top off with more pickling brine if necessary.
Once cooler place the lids over the jars and screw on the rings until tight.
Leave until cooled and store the pickles in the fridge.
The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.


Optional — For longer storage, place the jars in a boiling pot of water.
When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
Let the jars cool to room temperature.
If you processed the jars, they can be stored on the shelf.
Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.

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