Home Made Dills

Author: Rosemary Bliss Status: published license cc-by-nc-sa tags: Preserving, Cooking, Food, Canning, Pickles, 0   Share on Facebook Share on Twitter

Easy, tasty, garlicky dill pickles.

Recipe
Pack jar(s) with washed pickling cucumbers - the best ones have lots of bumps and are about 4-5 inches long.
I used a gallon jar for these.
Add whole dill, a few stems of it.
Several cloves of peeled garlic.
Several hot Thai chiles.
One tablespoon of whole mustard seed.
Boil five cups of water, 1/2 cup white vinegar, and 1/3 cup kosher or pickling salt.
Pour boiling mixture into jar(s), cover tightly, let cool, put in the back of the refrigerator for about two weeks.
The flavor keeps getting better as they age.

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