Fresh Dill Pickles

Fast Favorite Garlic Dill Pickles

Epicurious  | © 2001

by Eleanor Topp and Margaret Howard

 

yield: Makes 4 pint (500 mL) jars

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.

preparation

1. Cut a thin slice from the ends of each cucumber

2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

3. 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.

“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.”

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