Mmmm…I love dill pickles and always wanted to try making them (especially since the organic ones are so expensive), but until recently I had never tasted a homemade pickle that I actually liked! I don’t like them sweet, or tasting of pickling spice, I just want a good, garlicky, Kosher dill pickle.
Well, last year I finally found the recipe I’ve been looking for, and they taste as good as the best Kosher dills you can buy.
If there’s an open jar in the fridge, my kids will polish them off in no time, usually placed atop a nice thick slice of cheddar cheese.
For every quart jar of pickles that you want to make, you will need:
1 lb. pickling cucumbers (about 3 inches long),
2 cloves of garlic, peeled and halved
1 sprig of fresh dill weed
1 head fresh dill weed (or a good a pinch of dill seeds per jar)
Brine (enough for 7-8 quart jars):
4 cups white vinegar
12 cups water
2/3 cup pickling salt
Wash cucumbers. Soak in ice water for at least 2 hours (this makes the pickles crisp). Refresh ice as needed.
Sterilize as many 1 quart canning jars and lids as you will need in boiling water for 10 minutes (I usually do an extra one, just in case).
Combine the vinegar, water, and pickling salt in a large pot and bring to a boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar. Then add 2 more garlic halves, and a sprig of dill. Fill jars with hot brine. Seal jars, wiping rims to remove any residue.
Process in a boiling water bath for 15 minutes.
Store pickles for at least 8 weeks before eating (good luck with this part, I don’t think we lasted more than a couple!).
Refrigerate after opening.