Ingredients with Measurements:
- 4 lbs pickling cucumbers
- 4 cups water
- 4 cups white vinegar
- 1/2 cup pickling salt
- 2 tbsp sugar
- 6 garlic cloves, peeled and sliced
- 4 sprigs fresh dill
- 2 tsp black peppercorns
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Kitchen thermometer
Step-by-step instructions:
1. Wash the cucumbers thoroughly and slice them into spears or rounds. Set aside.
2. In a large pot, combine water, vinegar, pickling salt, and sugar. Bring to a boil and stir until the salt and sugar dissolve.
3. Remove the pot from heat and let it cool for a few minutes.
4. In each canning jar, place a sprig of dill, a few slices of garlic, and a teaspoon of black peppercorns.
5. Pack the cucumber spears or rounds tightly into the jars, leaving about 1/2 inch of headspace.
6. Pour the pickling liquid over the cucumbers, making sure to cover them completely.
7. Use the bubble remover tool to remove any air bubbles and adjust the headspace if necessary.
8. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water bath and let them cool on a towel for 24 hours.
11. Check the seals on the jars and store them in a cool, dark place for up to one year.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water bath: 212°F (100°C)
Serving size:
This recipe makes 4-5 pint-sized jars.
Nutritional information:
Serving size: 1 pickle spear or round
Calories: 5
Total fat: 0g
Sodium: 290mg
Total carbohydrates: 1g
Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar for a slightly sweeter taste.
- If you don't have pickling salt, you can use kosher salt or sea salt instead.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Use fresh or dried herbs like thyme, oregano, or rosemary instead of dill.
- Add sliced onions or jalapeños for extra flavor.
Tips and tricks:
- Use fresh, firm cucumbers for the best results.
- Make sure to sterilize your canning jars and equipment before using them.
- Don't skip the boiling water bath step, as it ensures the pickles are properly sealed and safe to eat.
- Wait at least 2 weeks before opening the jars to allow the flavors to develop.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
These pickles are best served cold and do not need to be reheated.
Presentation ideas:
Serve the pickles on a platter with other pickled vegetables and charcuterie.
Garnishes:
Garnish with fresh dill sprigs or sliced garlic.
Pairings:
These pickles pair well with sandwiches, burgers, and grilled meats.
Suggested side dishes:
Serve with potato salad, coleslaw, or macaroni salad.
Troubleshooting advice:
- If the pickling liquid is too salty, you can dilute it with more water and vinegar.
- If the pickles are too soft, try using firmer cucumbers or adding a grape leaf to each jar, as the tannins help to keep the pickles crisp.
Food safety advice:
- Always use clean, sterilized equipment when canning.
- Make sure the jars are properly sealed before storing them.
- If you notice any signs of spoilage, such as mold or foul odor, do not eat the pickles.
Food history:
Pickling has been used as a method of preserving food for centuries. The ancient Greeks and Romans pickled vegetables and fruits, and pickling was also popular during the Middle Ages.
Flavor profiles:
These dill garlic pickles are tangy, salty, and slightly sweet, with a strong garlic and dill flavor.
Serving suggestions:
Serve these pickles as a snack, appetizer, or side dish.
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