Ingredients with Measurements:
- 2 pounds pickling cucumbers
- 2 cups water
- 2 cups white vinegar
- 1/4 cup pickling salt
- 4 garlic cloves, peeled and sliced
- 4 sprigs fresh dill
Special equipment needed:
- 2 quart-sized mason jars with lids
- Large pot for boiling water
Step-by-step instructions:
1. Wash the cucumbers thoroughly and slice them into spears or rounds.
2. In a large pot, bring water, vinegar, and pickling salt to a boil.
3. In each mason jar, place 2 garlic cloves and 2 sprigs of fresh dill.
4. Pack the cucumber slices tightly into the jars.
5. Pour the hot vinegar mixture over the cucumbers, leaving a 1/2 inch of headspace.
6. Tap the jars gently to remove any air bubbles.
7. Seal the jars with lids and rings.
8. Place the jars in a large pot and cover with water.
9. Bring the water to a boil and process the jars for 10 minutes.
10. Remove the jars from the pot and let them cool to room temperature.
11. Store the jars in a cool, dark place for at least 2 weeks before opening.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water bath: 212°F (100°C)
Serving size:
- Makes 2 quart-sized jars
Nutritional information:
- Serving size: 1 pickle spear (28g)
- Calories: 5
- Total fat: 0g
- Sodium: 280mg
- Total carbohydrates: 1g
- Protein: 0g
Substitutions for ingredients:
- Pickling cucumbers can be substituted with regular cucumbers, but they may not be as crisp.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Pickling salt can be substituted with kosher salt or sea salt.
Variations:
- Add red pepper flakes for a spicy kick.
- Use different herbs such as thyme or rosemary.
- Add sliced onions or carrots for extra flavor.
Tips and tricks:
- Use fresh cucumbers for the best results.
- Make sure the jars and lids are clean and sterilized before using.
- Use a jar lifter to remove the jars from the boiling water bath.
- 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 1 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.
- Use the pickles as a garnish for sandwiches or burgers.
Garnishes:
- Fresh dill sprigs
- Sliced garlic
Pairings:
- These pickles pair well with grilled meats, sandwiches, and salads.
Suggested side dishes:
- Coleslaw
- Potato salad
- Grilled vegetables
Troubleshooting advice:
- If the pickles are too salty, reduce the amount of pickling salt in the recipe.
- If the pickles are too sour, reduce the amount of vinegar in the recipe.
Food safety advice:
- Follow proper canning procedures to prevent the growth of harmful bacteria.
- Do not eat pickles that have a strange odor or appearance.
Food history:
- Pickling has been used as a method of food preservation for thousands of years.
Flavor profiles:
- These pickles have a tangy, garlicky flavor with a hint of dill.
Serving suggestions:
- Serve these pickles as a snack or as a side dish with your favorite meal.
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