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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Homemade dill pickles Recipe

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This recipe for Homemade dill pickles is from Family Recipes, 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:  
20-25 Kirby cucumbers
2 quarts cold water
½ cup white vinegar
⅓ cup coarse kosher salt
1 tsp coriander seed
½ tsp mustard seed
½ tsp red pepper flakes
1 tbsp black peppercorns
fresh dill
minced garlic
Directions:
Directions:
First, cut your cucumbers how you want your pickles to be. We do some jars in spears and some in sandwich slices. The sandwich slices will cure faster as they are thinner.

Make your brine:
Combine water and vinegar in a large pot. Add salt, coriander seed, mustard seed, peppercorns and red pepper flakes. Stir until salt is dissolved.

Put your cut cucumbers in mason jars, as many as you can fit in each, they may be tight!
Stir your brine again and sift it through a fine mesh colander, holding the spices to the side. Evenly distribute your spices between all of your mason jars and put 2 sprigs of fresh dill and about a teaspoon of minced garlic in each jar. Fill jars with the brine until all cucumbers are covered.
Cover lightly with a lid perched on top but do not close and seal. Leave on the counter (out of direct sunlight) for 2-4 days or until the cucumbers taste like pickles. Secure the lids and refrigerate for up to 6 months.

 

 

 

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