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 Eleanor Topp
Categories Garlic Side Vinegar Cucumber Dill Boil Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 pint (500 mL) jars
Number Of Ingredients 6
Steps:
- 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.
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