I am so excited to be starting this new feature and sharing it with all of you. If you have been following my blog, you know that I have a passion for canning and love to share the recipes.
I try to post at least 1 canning recipe a week. I thought that if I choose a dedicated day, those who are interested in canning know when to expect them.
I had a hard time deciding which recipe to use first because I have quite a few stored up. Then I decided, that since at this very moment I am almost buried in pickling cukes from my garden (that I am trying very, very hard to keep up with!), I would share one of the recipes for pickles that I made this week. Garlic Dill Pickles
It’s the first time that I have tried this recipe, and it seemed to have a lot of sugar in it for a dill, but decided to try it anyway and see how it compared.
It’s still a little early to open up a jar to taste the finished result, but I can tell you the brine is fairly sweet, almost like a Bread and Butter, but I think the addition of the dill and garlic should give it an interesting twist.
I absolutely love trying new recipes, you never know when you will discover a new favorite. This week I will be trying 2 more new pickle ones, a Maple Sweet Pickle and also a Lemon Pickle recipe. I can’t wait to taste them!
I’ll let you know how they turn out!
- 6 Pint jars
- 4 lbs pickling cukes, sliced 1/4 inch thick
- 2 onions, large, sliced thin
- 6 tablespoons kosher salt
- 5 cups ice, approximately
- 3 cups cider vinegar
- 3 cups white vinegar
- 4 cups sugar
- 4 teaspoons mustard seeds
- 4 teaspoons black peppercorns
- 1 teaspoon turmeric
- 12 cloves garlic
- 6 sprigs fresh dill
- Place sliced cukes, ice and salt into a colander, top with some more ice. Put colander into a bowl (to catch drippings) and refrigerate overnight.
- Prepare canner, jars and lids.
- Rinse cukes and onions well and drain.
- Put remaining ingredients (except garlic and dill) into a large pot and bring to a boil.
- Once boiling, add the cukes and onions and bring to a boil again, stirring often.
- Add 2 cloves of garlic and 1 dill sprig to each hot jar.
- Next, add pickle mixture and brine to jars, leaving 1/2 headspace.
- Remove air bubbles, wipe rims and affix lids.
- Process in a boiling water bath for 10 minutes.
- Remove from canner and let stand, undisturbed for 12 hours.*
- Yields: 6 Pints
- *Pickles are best if let to meld for 6 weeks, but they are perfectly fine if opened before that. I usually can't go that long before opening at least 1!!