Dill Pickles

Dill pickles are one of my favorite things to make out of the garden. They are great in the winter with a sandwich or on the side of any meal. 

Garlic is a key ingredient to making great dill pickles. One clove per quart. 

Fresh dill is easily grown and provides way better flavor than dill seed or dried dill. A couple of heads and stems per quart. 

Cucumbers washed and prepped. I cut the bloom end off. The saying is it will make them soft. You can slice, spear or use whole. Whatever will fit in your jars.

Canning salt. Mix 1/4th cup canning salt with 1 cup vinegar and 3 cups of water to make the brine. Heat to boil and make sure the salt has dissolved.  

Put your cucumbers, dill and garlic in the jars packed pretty tight and add the brine. I sometimes add some hot pepper but that is optional. I have heard that if the cucumbers are bitter the hot pepper will take the bitter out but I am not sure how true that is. I have also used 1/8 th of a teaspoon of *Ball Pickle Crisp but its whatever mood I'm in. If you don't use that its okay. No chemicals in the pickles!!

I also you can add other things such as whole black pepper corns. Process in a hot water bath for 10 minutes. Follow all directions for home canning and all safety precautions. 

Happy Canning!