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Garlic Dill Pickles Recipe

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This recipe for Garlic Dill Pickles is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup kosher salt
1 1/2 tsp. sugar
1 Tbsp. whole black peppercorns
1 Tbsp. coriander seeds
1 Tbsp. red pepper flakes, optional
3 cups white vinegar
3 cups of water
10-12 cucumbers
8-10 garlic cloves, smashed
10 dill sprigs (fresh)
Directions:
Directions:
1. Combine the water, salt, sugar, peppercorns, coriander, and red pepper flakes over high heat in a medium saucepan. Bring to a boil and remove from heat. Add the vinegar, stir to combine.
2. Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half lengthwise or quarters.
3. Sterilize your jars and prepare them for canning.
4. Place 3-4 sprigs of dill in each jar, add a couple of cloves of smashed garlic and stuff your cut cucumbers in tightly. Make sure your jar is full.
5. Pour the hot brine into the jars, making sure to evenly distribute spices. Close all the jars with the lids snug on top of the jars.
6. Place the filled jars in boiling water for 10 minutes; remove from water and wait to here the pop.
Personal Notes:
Personal Notes:
For refrigerator pickles, add the hot brine to the jars and place the jars in the refrigerator instead of boiling (and canning the jar), that works as well. They will need to remain in the fridge --and can remain refrigerated for a few months.

 

 

 

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