GARLIC DILL PICKLES

HERE IS THE BASIC RECIPE FOR A SMALL BATCH OF PICKLES.
MAKES 4 PINT JARS.

8-10 SMALL CUCUMBERS.
( ABOUT 3 LBS.)
2 CUPS WHITE VINEGAR
2 CUPS WATER
2 TABLESPOONS PICKLING SALT
4 HEADS FRESH DILL OR 4 TEASPOONS DILL SEED
4 CLOVES GARLIC
1 TABLESPOON SUGAR

CUT A THIN SLICE FROM ENDS OF CUCUMBER, DISCARD.
SLICE TO DESIRE SHAPE,CHIPS, SPEARS,CHUNKS.

IN SAUCEPAN, COMBINE VINEGAR,WATER, SALT,SUGAR & BRING TO A BOIL.

FILL HOT STERILE JARS WITH 1 EACH OF DILL, GARLIC FOR PINTS OR 2 FOR QUARTS.
I ADD A HOT DRY RED PEPPER TO EACH PINT JAR.(OR 1/4 t. OF CAYANNE PEPPER).
PACK IN THE CUCUMBERS. COVE WITH BOILING VINEGAR MIXTURE TO 1/2 INCH FROM TOP OF JAR.
WIPE RIM OF JAR,PLACE SEAL/LID AND PROCESS IN HOT WATER BATH.
PROCESS PINTS FOR 10 MINUTES
QUARTS 15 MINUTES
( SEE MY DILLY BEAN RECIPE FOR DETAILS ON STERILIZING JARS,EC.)
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MY TIPS,WAYS, & THOUGHTS:
I USE MORE GARLIC IN MINE BECAUSE I LIKE GARLIC!
I ALSO USE THIS RECIPE TO PICKLE JUST GARLIC, SO JUST ELIMINATE THE CUCUMBERS AND FILL JARS WITH GARLIC!

PICKLING SALT IS THE ONLY SALT TO USE.IT HAS NO ADDITIVES.
TABLE SALT WILL MAKE YOUR PICKLES CLOUDY & CAN DISCOLOR THEM.
THEY WILL TASTE THE SAME BUT NOT LOOK AS GOOD.
WE WANT OUR HARD WORK TO LOOK BEAUTIFUL!
DON'T USE KOSHER SALT AS MEASUREMENTS WILL BE INCORRECT.


IF YOU USE LARGE CUCUMBERS , MAKE SPEARS, CUTTING OUT THE SEEDY,SOFT CENTER PART. THIS IS GREAT WAY TO USE EXCESS FROM THE GARDEN.
THESE LARGE ONES ARE PERFECT FOR RELISH, JUST CUT OUT THE SEEDIEST PARTS AND USE YOUR FOOD PROCESSOR TO GRATE THEM(CHOPPING IS TO MUCH WORK AND YOU GET A BETTER RESULT THIS WAY) DRAIN WELL TO GET BETTER RELISH!
I WILL POST A RECIPE FOR RELISH, YOU WILL NEVER EAT STORE BOUGHT AGAIN AFTER YOU TRY THIS!!!