9 September, 2020
Garlic Dill Pickles
The last time I made pickles was when I was a kid. I remember very little of it other than it being a fun experiment. Now that more of us have been spending more time at home (and AE has already covered sourdough territory), there’s no better time than the present to experiment with canning and pickling. Dill pickles are a great start because they’re easy, cheap, and kind of fun to pick up and mix every morning. Besides, who doesn’t love a good pickle?
Something to note before you get canning: Pickling and canning salt is the same stuff as table salt, but it doesn’t contain any anti-caking additives that many table salts do. Morton makes canning salt that’s super cheap and should be pretty easy to find (especially around the end of summer when everyone is starting to jar up their garden produce).
1-quart Glass jar
4-5 Pickling cucumbers, sliced
1 1/2 cups White vinegar
1 tsp Sugar
1 tbsp Pickling and canning salt
1 tsp Pickling spice
2 tsp Dill weed
1 clove Garlic, minced
1/2 tsp Mustard seed
Boil a large pot of water on the stove (big enough to fully immerse the jar). Unscrew the lid of the jar and place it and the jar in the water so they are completely submerged. Boil them for 10 minutes. Meanwhile, get your pickles ready.
In a small bowl, combine your vinegar, sugar, salt, and spices, stirring to dissolves the sugar and salt. Slice your cucumbers thin like you’d find on a burger or a deli sandwich. Wait until your jar is done sterilizing, carefully remove it from the water, and set it aside to cool before filling it with the sliced cucumbers.
Once the jar is filled with sliced cukes, carefully pour your vinegar and spice mix into the jar, gently tapping to remove air bubbles as you pour. Seal the jar and shake it to spread the spices all around. Set the jar in a windowsill or somewhere you’ll see it every day. In the morning, shake the jar to give the mixture a stir. After a week, transfer the pickles to the refrigerator and begin enjoying them!