My neighbor Andy, who is a Renaissance Man if I ever knew one, gave me his recipe for pickles last summer. Because all his recipes are golden I made a batch. The pickles turned out great--crunchy, garlicky goodness!
Garlic Dill Pickles
2 quarts water
1 pint vinegar
1/2 c salt
2 T sugar
garlic cloves, peeled - 2 or 3 per quart jar
dill* - 1 or 2 heads per quart jar
pickling cucumbers
Bring brine to boil and pour over packed jars. Place into hot water bath (already hot) and return to boil. Turn off heat and let stand to cool overnight. Remove jars. Check lids. Let cucumbers pickle for at least six weeks before opening.
*Andy freezes his dill. As soon as his dill is ready, he cuts off the heads and puts them in the freezer. He then takes them out as needed. I have not tried this yet, but because it is Andy's advice I'm sure it works.
4 comments:
Yum! I may have to try these. Thanks for sharing.
I want to try and make pickles! We certainly go through them fast enough! Maybe I'll try these sometime! Now that I'm getting used to work I'm getting more adventurous ideas of what to do with extra time.
How do you prepare the cukes? Just leave them whole? Or can I slice or chip? Was just wondering what to do with all of my canning jars ...
Does Andy have a recipe for bread n' butter pickles? They are my favorite!
Thanks for sharing Erin. I now have 4 quart jars of yummy looking garlic dills waiting patiently for an October Maid Rite/tavern/sloppy jo sandwich. I stole Jan's idea of slicing lengthwise for those sub sandwiches that are on the agenda too. It's a good way to use up those oddly curled little buggers-- one jar of curly dills comin' right up!
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