DILL PICKLES, COLD PROCESS
Steps:
- Directions 1.Clean cucumbers well but don't scrub so hard to damage their skin. Set aside 2.Clean jars in a dishwasher. These will not be heat processed so official "canning" jars are not needed but jars should be immaculately clean. 3.Mix together pickling spice and dill seed in a small bowl. Set aside. 4.Prepare brine by mixing together water, vinegar and salt in a large bowl. Mix very well with a whisk until all traces of salt are completely dissolved. Set aside. 5.Fill clean jars with cucumbers. You can insert them whole, in half, spears or slices. If using smaller pieces (like slices) that stack well, layer the cucumbers, 1.5 Tssp mixed spices and 1 or 2 garlic cloves in the jar. If doing whole pickles or spears, you can fill the jar with cucumbers first and then add the 1.5 Tbsp spices and garlic later, shaking to fill in gaps. 6.Once jars are filled, top cucumbers with brine. Tap on the counter or insert a clean butter knife and press against the cucumbers as needed to remove air bubbles. Be sure to completely cover the cucumbers with brine. Save any extra brine in clear jars for your next pickling session. 7.Leave the pickle jars on the counter at room temperature for 4-5 days. Cover the openings lightly with the lid (don't screw down all the way) or with cheese cloth to keep bugs and dust out. Start tasting the pickles on day 4 and once they reach the desired level of pickly-ness, tightern the lids all the way and store in the refrigerator. Pickles prepared this way can keep for 2-3 months. Be sure any pickles remaining in the jar as you eat through them are covered with pickling solution.
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