Delicious Garlic Dill Pickle Chips

 Well Folks, now that we have what we need for water bath canning, I think we are ready to try a simple recipe. This recipe is a small batch, fresh pack Garlic Dill Pickle Recipe. I am excited to try these pickles out as they seem to be a pretty simple and low ingredient way to fill the pickle quota for our larder.  Now I understand that the appeal associated with a myriad of subtly married spices caressing the palate like a thousand silk butterfly wings; however my little family thoroughly enjoys simple yet well rounded flavor profiles and it doesn’t hurt that it’s a whole big bunch easier on the wallet.  Anywho! Onward with our Garlic Dill Pickle Chips!


Fat Kirby Cucumber slices



Garlic and Spices ready and waiting!

Brine added now for lids, rings and processing!



Recipe:Yield Approx 8 Pints
*  About 6 pounds of Kirby cucumbers(pickling cucumbers) **make sure they are fresh and can them right away or you will most likely have mushy pickles.
*  4 cups apple cider vinegar 4 cups of water (or trade for equal amounts with regular 5% acidity vinegar for a less pronounced flavor)
*  5 tbsp pickling salt
*  2 Garlic cloves per jar
*  ¼ tsp Red Pepper Flake per jar
*  1 tsp dill seed per jar
*  ½ tsp Black Peppercorns per jar
Regarding Spices and Spicy things related to canning:
Please remember that anything spicy that you preserve via canning is not going to become milder with cooking and time. In fact spices will actually increase in potency. Considering this, I used a scant 1/8 teaspoon per jar of the Red Pepper Flake for this first batch of pickles just in case, I can always add more to future batches.
Instructions:
*  Wash and cut cucumbers into thick slices.
*  In a large sauce pot bring vinegar, water, and pickling salt to a simmer.
*  Arrange sterilized jars on dishtowel covered counter top and add garlic, dill seed, peppercorns and red pepper flakes to each jar.
*  Pack cucumber slices snugly into jars. *DO NOT DAMAGE*
*  Add Brine to jars leaving ½ inch of headspace.
*  Remember to wipe rims and apply lids and rings. Placing into water bath canner with 1 inch of water over jar tops and process.
*  Process for 15 minutes. Turn off heat, remove lid, and allow to sit and cool for 5 minutes.
*  Remove jars and place on dishtowel. Allow to cool for 24 hours. Label and store.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s