Monkeyfister

Sunday, August 14, 2011

Garlic Dill Pickles To Die For...

I've been making a lot of Garlic Dills lately.

I found this recipe, and with a couple variations to my own personal preferences, I think they are the tastiest vinegar brine pickles I've ever made. They are crisp, and the flavor is really clean. No alum or grape leaf after taste. As the author says at the link, they taste very much like Polski Wyrabs-- my favorite Polish Garlic Dill.

My changes are in brackets [...], below.

via Food In Jars

Garlic Dill Pickles

Makes approximately 8 pints (total yield varies depending on size of cucumbers)
[I make quart jars, and pack in some whole, and some halves.]

2 overflowing quarts of pickling cucumbers, sliced into fat coins* [see above]
4 cups apple cider vinegar [I prefer white vinegar]
4 cups water
5 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)** [4 per quart]
½ teaspoon crushed red pepper per quart [I just added a fresh hot Hungarian Pepper. It's a fresher, easier heat]
1 teaspoon dill seed per jar (8 teaspoons total) [or enough fresh Dill to cover bottom of jar]
½ teaspoon black peppercorns per jar (4 teaspoons total)

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumbers firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving ½ inch headspace.

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. [I find that 7 minutes works creates a consistent seal, and the pickles are super-crisp. Your Mileage and Altitude May Vary!]

When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

Pickles can be stored in a cool, dry place for up to a year.

If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.