FAST FAVORITE GARLIC DILL PICKLES
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preparation 1. Cut a thin slice from the ends of each cucumber
- Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
- Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.
- Tip: Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
- Extra! Tips from Epicurious:• Pickling salt is free of the additives found in table salt, which can discolor homemade pickles. The popular brand Mrs. Wages is available online at www.canningpantry.com/pickling-salt.html. If you use regular table salt, the pickles will taste fine, but they may turn dark, with cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.
- • "The proportion of water to vinegar necessary to inhibit the growth of organisms produces a very sour pickle," says Topp. "While you can't change this proportion, you can safely add up to one tablespoon of sugar if you want to slightly sweeten the pickles."
- Reprinted with permission from The Complete Book of Year-Round Small-Batch Preserving by Eleanor Topp and Margaret Howard ©2001 Firefly Books Ltd.
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