Dill Pickles

[Yaklash]

Before prepping to make the pickles, rinse the cucumbers and place them in ice water for at least 2 hours - up to 6 hours. I do this in a small igloo and I just buy a 10 lb. bag of ice. This will make for crispier pickles. Five pounds of pickling cucumbers will fill about 15 pint jars.

INGREDIENTS:
-Cucumbers
Measure out the following ingredients per pint jar (plus a little extra of each) and place in separate containers.
- 1/2 tsp mustard seeds/jar
- 1/2 tsp coriander seeds/jar
- 1/2 tsp allspice berries/jar
- 2 cloves garlic/jar, peeled and mashed

- 1/4 tsp red pepper flakes/jar
- 1/2 tsp dill seed/jar
- 1/2 tsp black peppercorns/jar
- 1/4 tsp celery seed/jar
- Jalapeño peppers (1 for each jar). Pierce a hole through both sides of each pepper
- sprigs of fresh dill if you have some (this makes for messy pickles but gives great flavor)

Brine:
- 3 quarts water (filtered preferred)
- 1 quart cider vinegar
- 1 cup pickling salt

DIRECTIONS:
Sterilize the jars and lids. Meanwhile, in a non-stick skillet, one ingredient at a time, toast the mustard seeds, coriander seeds, allspice berries & the garlic until they start to release their aromas; & then return each to their individual containers.

Into each sterilized jar, place all of the separated ingredients except the jalapeño.

In a non-metallic pot, bring the water, vinegar & salt to a boil.

Remove the cucumbers from their ice bath, dry and then cut into quarters (lengthwise), packing the jars tightly with a Jalapeño pepper in each jar.

Pour the boiling brine into each jar, to within 1/4" of the top, clean the rim of the jar, put the lids and rings on and can for 10 minutes by immersion-bath method (if you have a pressure cooker and want to use that method, be sure to not over cook them)

[Yaklash]

Finished product

[Jason21]

That looks good Yaklash! I canned some pickles last year they were excellent! Might have to make some this weekend. Thanks for the recipe

[DX2]

Thanks for the recipe they sound awesome