Simple Summer Canned Dill Pickles
Pickles are some of the easiest items to can if you are looking for a place to start. Organic, natural pickles are also hard to find at the grocery store and not to mention very pricey. The recipe for these pickles comes from a family friend and there are many of us from my mom to other friends that use this recipe every summer. I hope you give them a try and are impressed with the results in a few weeks.
Simple Summer Canned Pickles
Kelly @ Onceamonthmom.com
- 1/2 basket of organic pickling cucumbers, roughly 5-8 pounds
- 1 head of fresh dill per jar
- 5 teaspoons of crushed red pepper flakes
- 10 cloves garlic, whole
- 2 quarts water
- 2 pints white vinegar
- 1 cup kosher salt
Clean and sterilize 10 pint jars or 5 quart jars. Cover lids and bands with water and bring to a boil until ready to use. Clean and dry cucumbers, leave whole, slice into spears, or make slices (chips), whatever you choose. Pack warm jars with cucumbers, one head of garlic, 1/2 teaspoon red pepper flakes and one head of dill. Meanwhile, bring the brine to a boil (water, vinegar and salt). Add hot brine to the jars and leave approximately 1/4 inch space from the top of the jar. Wipe lid and band dry, place on top of the jar, then place into hot water boiler. Repeat with remaining jars until complete. Submerge jars into the hot water leaving at least an inch of water above the lids. Cover and boil for 10 minutes. Remove from water and let cool on a wood cutting board or a towel until lids are set. Allow six weeks to dill, then enjoy! Pickles will keep for at least 12 months.
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