Our garden is looking great this summer. However, I am now picking about 10 cucumbers a day and can not eat another salad! Our goal this season is to let nothing go to waste, so this past weekend Ryan and I took a stab at making homemade dill pickles.
It turns out it was super simple and a huge success! Here is how we did it:
This recipe made four 16oz. jars
Ingredients for the brine
- 2 cups white vinegar
- 4 cups of water
- 1/2 cup kosher salt
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 1 1/2 teaspoons peppercorns
- 6 to 8 cucumbers, cut into 1/2-inch spears or 1/2-inch chips
- 12 sprigs of fresh dill
- 12 cloves garlic
- Sterilize canning jars on the stove top by boiling in a water bath for 10 minutes. Turn off the heat, and leave jars in the water until you are ready to fill them. Leave water bath on and sterilize the lids the same way.
- While jars are boiling, combine the brine ingredients in a large saucepan. Bring to a rolling boil, then remove from heat and cover to keep hot.
- Remove jars from hot water with tongs, and set on a padded layer of clean towels. Fill the still-hot jars with the cucumbers, and divide the dill and garlic among them.
- Ladle the hot brine into the jars, filling to just below the threading for the lid; this will leave space for expansion during canning.
- Bring the water bath back to a rolling boil, and leave the heat on. Put the lids on the jars, then add rings, and close firmly but not too tight.
- Submerge jars in the boiling water for 10 minutes. Then remove with tongs, and let sit at room temperature for 24 hours so a vacuum seal forms. When the jars are cool, check for a slight indentation in the lid, which indicates a vacuum seal. If any jars did not seal properly, refrigerate and eat within a few days. Properly sealed jars can be stored unopened for up to a year. Refrigerate after opening and eat within a week.