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Dill Pickles
...in your mind.
Dill Pickles

Dill Pickles

Makes 12 pint jars - Whether in a Cuban sandwich, in tuna salad, a bloody mary or just out of the jar standing in front of the fridge late at night - dill pickles are one of my favorite things.

Ingredients

  • About 6 pounds pickling cucumbers
  • 16 cups water, preferably filtered or distilled
  • 1/2 cup white vinegar
  • 1 cup pickling or canning salt
  • 12 clean pint-size standard canning jars with lids
  • ¾ cup whole pickling spice
  • About 3 cups fresh dill sprigs, tender stalks included
  • 12 dried red chiles
  • 24 garlic cloves, peeled

Directions

  1. Wash the cucumbers under cool running water.
  2. Make the brine by combining the water, vinegar and pickling salt in a large pot. Bring to a boil, stirring until the salt has completely dissolved. Remove from the heat and let cool to room temperature.
  3. Put 1 tablespoon pickling spice, 1 generous sprig of dill, 1 dried chile and 2 garlic cloves into the bottom of each jar.  
  4. Pack the cucumbers tightly into the jars, leaving about 1/2 inch of space at the top.
  5. Tuck another generous sprig into the top of each jar.
  6. Pour the cooled brine into the jars, making sure the cucumbers are completely covered and leaving about 1 inch of headspace - push the cukes done if neccessary.
  7. Fasten the jars only finger tight, and place the jars in a cool, dark spot, ideally between 65°F, for usually 2 to 3 weeks. 1-2 times a day, while they ferment, unscrew the lid a quarter-turn until you hear a brief hiss of escaping gas, then tighten it back down immediately.
  8. Begin tasting after about 10 days, and once the pickles taste the way you want, tighten the lids and refrigerate (refrigerating them will dramatically slow down the pickling).

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