Ingredients with Measurements:
- 2 lbs pickling cucumbers
- 2 cups water
- 2 cups white vinegar
- 1/4 cup pickling salt
- 4 garlic cloves, peeled
- 2 tbsp dill seeds
- 1 tbsp black peppercorns
- 1 tbsp red pepper flakes
Special equipment needed:
- 2 quart-sized mason jars with lids
- Large pot for boiling water
- Tongs for handling hot jars
Step-by-step instructions:
1. Wash and dry the cucumbers. Cut off the blossom end of each cucumber and slice them into spears or rounds.
2. In a large pot, bring the water, vinegar, and pickling salt to a boil.
3. In each mason jar, place 2 garlic cloves, 1 tbsp dill seeds, 1/2 tbsp black peppercorns, and 1/2 tbsp red pepper flakes.
4. Pack the cucumber spears or rounds into the jars, leaving about 1/2 inch of headspace.
5. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Use a chopstick or skewer to remove any air bubbles.
6. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until they are fingertip-tight.
7. Place the jars in a large pot of boiling water, making sure they are covered by at least 1 inch of water. Boil for 10 minutes.
8. Using tongs, remove the jars from the pot and place them on a towel to cool. As they cool, you should hear a popping sound, indicating that the jars have sealed.
9. Let the pickles sit for at least 24 hours before eating. They will keep for up to 1 year in a cool, dark place.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- Makes 2 quart-sized jars
Nutritional information:
- Serving size: 1 pickle spear or round
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Protein: 0g
- Sodium: 240mg
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar for a slightly sweeter flavor.
- If you don't have pickling salt, you can use kosher salt or sea salt instead.
Variations:
- Add sliced jalapenos or other hot peppers for extra spice.
- Use fresh dill instead of dill seeds for a milder flavor.
- Add sliced onions or garlic scapes for extra flavor.
Tips and tricks:
- Use fresh, firm cucumbers for the best results.
- Make sure to remove any air bubbles from the jars before sealing them.
- Let the pickles sit for at least 24 hours before eating to allow the flavors to develop.
Storage instructions:
- Store the pickles in a cool, dark place for up to 1 year.
Reheating instructions:
- These pickles are meant to be eaten cold, so there is no need to reheat them.
Presentation ideas:
- Serve the pickles on a platter with other pickled vegetables and charcuterie.
Garnishes:
- Garnish with fresh dill sprigs or sliced jalapenos.
Pairings:
- These pickles are great with sandwiches, burgers, or as a snack on their own.
Suggested side dishes:
- Serve with potato salad, coleslaw, or grilled vegetables.
Troubleshooting advice:
- If the jars don't seal properly, you can store the pickles in the refrigerator for up to 1 month.
Food safety advice:
- Make sure to follow proper canning procedures to avoid the risk of botulism.
Food history:
- Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations.
Flavor profiles:
- These pickles are spicy, garlicky, and tangy.
Serving suggestions:
- Serve these pickles as a snack, on a sandwich, or as a side dish.
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