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Garlic-Dill Pickle Spears

July 28, 2010

6 pounds of kirby cucumbers.  An undying love of garlic and dill.  A simple recipe  modified with some CSA onions.

The recipe:

6 lbs kirby cucumbers, ends sliced off and sliced long-ways into 8ths, each about 3 to 3 1/2″ long

Brine: 3 cups water, 1 cup white vinegar, 8 tbsps. pickling salt

Spices added to each quart jar: 2 garlic cloves (peeled, end left on, not crushed- fresh, crushed garlic can turn turquoise in acid- still edible, but weird looking…), 1 dill head (flower; a sprig of fresh dill would also work), 1/2 to 1 small cippolini onion, thinly sliced, 1 tsp. mixed whole peppercorns

Boil the jars and rings in water, and have the lids sitting in almost boiling water, ready to go.  Bring the brine mixture to a boil.  While that is heating, fill the jars with the spice mix, and then cram as many cucumbers in as possible.  It is much easier to wedge them all in at once rather than one at at time, so grab a whole bunch and try to slide them in.  Pour the hot brine over the pickles, leaving 1/2″ headspace.  Process in a hot water bath for 10 minutes.

Now, all I have to do is wait a few weeks for them to be ready…the hardest part!

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One Comment leave one →
  1. willie permalink
    July 29, 2010 11:39 am

    aah, just open the jar!

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