Directions: |
Directions:I start by running the Mason jars, lids and rings through a sterilize cycle in my dishwasher, then pulling out only what I need, when I need it. I prep the jars by adding a clove of garlic, a small bunch of dill, and 1/4 teaspoon of the whole mustard seeds to each before packing in the cucumbers. I like to just lightly crush the garlic clove. Really mashing it, chopping it, mincing it or otherwise widely dispersing it will result in much more garlicky pickles. If that is what you want, then go for it. You might want to experiment and see how much garlic flavor is the right amount for you.
Speaking of experimenting, you may need to experiment with the amount of dill. I put a small bunch in. It's hard to describe the amount. Just several good bushy sprigs, but not too much. The first batch of pickles I made had way too much dill in it. They tasted weird. I cut way back on the dill in later batches and was much happier with the result.
The mustard seed is added because I like the slight mustardy flavor they impart to the pickles. In my early side by side taste tests between my pickles and my favorite store-bought pickles, I decided that the store-boughts had a slight mustardy taste, even though mustard was not listed as an ingredient. I started adding a little to my pickles and was very happy with the result.
The cucumbers packed into the jars. Now it is time to pack the cucumber slices into the jars, and I do mean pack. The slices should be packed tightly into the jars. don't leave a lot of empty space in the jars or the pickles will be too salty and tart. The natural juices in the cucumber slices are going to dilute the salty and acidic brine we will be filling the jars with. Failing to pack the jar tightly with cucumbers, or using a jar with too much head space, will result in pickles that are too salty and tart.
making the brine. Combine the water, vinegar and salt in a non-reactive saucepan. Non-reactive basically means use stainless steel. Copper, aluminum and cast iron cookware will be attacked by the salty, acidic brew and bad-tasting metals will be leeched into the brine. You don't want that. Bring the brine to a boil, stirring now and then to ensure all the salt dissolves.
The filled and sealed jars. Fill the packed jars up to the bottom of the jar neck with the hot brine. A canning funnel may come in handy for this. I usually just do it in my sink so if I get sloppy it doesn't make a mess. Give the jars a minute or two for the air between the slices to bubble up to the top, then top off the jars with more brine back up to the bottom of the neck. Basically you want to just submerge the cucumber slices. Don't fill the jars to the top. There needs to be an air space. Wipe down the tops of the jars to ensure a good seal. Put on lids and screw down the rings good and tight. If you are making refrigerator pickles, you are done! Let them cool down to room temperature, then stash them in the fridge for about 5 days (if you can wait that long) before eating them. That will give them time for the pickling process to fully run its course.
A canning kettle at full boil. Another option is to properly can the pickles for long-term storage. This is a great way to make pickles in bulk and have them throughout the year. Follow the above directions. Once you have the jars packed and sealed, just process them in a canning kettle at a rolling boil for 10 minutes. Canning tongs and/or a wire basket for the kettle are essential for getting the jars in and out of the kettle without dropping them and splashing boiling hot water and/or pickle juice and broken glass around your kitchen and on yourself. Believe me, I learned this the hard way. This photo shows four jars in the canning kettle, though it is hard to see through all the steam that came out when I took off the lid.
After processing, set the jars out on a tea towel to cool. As they approach room temperature, the lids should seal down tightly as a partial vacuum forms in the jar. You may hear loud pinging sounds as the seals suddenly bow inward. once the jars have cooled, check all the lids. They should all be bowed in. Any that are still popped up aren't properly sealed. Put those jars in the fridge and use those pickles within a month or two. The rest will keep indefinitely if stashed away in a cool dark place. I find that the canned pickles are not quite as crisp as the refrigerator pickles because the canning process partially cooks and softens the cucumbers. However, I think the flavor of the canned pickles is a little better than the refrigerator pickles. |
This recipe for Homemade Dill Pickles is from