12 cup filtered water
1/2 cup pickling salt
1/2 cup Vanilla Sugar
1 1/2 cups vinegar
Wash and soak 5-6 hours in cold water pickles, Drain. Into each dry sterilized jar place 1-2 heads pickling dill, 1-4 buds garlic. This is the basic recipe, but feel free to add small quantities of flavorings. Stand cucumber in jar upright. Bring to boil water, pickling salt, vinegar and sugar, set aside to cool to room temp. Pour brine over pickles to cover, leaving 3/4″ head space. Cover with lids and screw on lightly, but do not tighten. Place jars in a pan to collect drippings that may spill over during early vigorous curing period and let stand at room temperature. About slightly warmer 75 to 80 degrees 3-4 days, by which time the bubbling should cease. Add extra brine to any jar in which cucumbers are not submerged. Wipe jar and lids with clean cloth and seal tightly. Store in cold cellar or fridge to preserve crispness.
As this is my first foray into the brined and fermented vegetable world, I have made this recipe as simple as possible. You certainly can customize this to your taste.
- Guest Post: Basic Guide to Canning Dill Pickles (lapetitepancake.wordpress.com)
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- The Red, the White, And the Blue (suburbhomestead.wordpress.com)
- Guest Post | How to Pickle like a Pro | Lucy Bullock (justaddcheese.com)