There is nothing quite like the crunch of a Garlic Dill Pickle to accompany your sandwich at lunch or on a pickle dish for a dinner.
These Garlic Dill Pickles are not hard to make, but you need to follow a few simple rules for good results.
- Use only pickling or kosher salt without additives. Do not use table salt. Although pure, the additives in it to keep it free-running in damp weather make the pickling liquids cloudy; the iodine in iodized salts darkens the pickles.
- Salt as used in brining pickles, is a preservative. Brine draws the moisture and natural sugars from foods and forms lactic acid to keep them from spoiling.
- Use a high grade white distilled vinegar or 4 to 6 percent acidity. Avoid vinegars of unknown acidity which will cloud the pickling liquid.
- Use white sugar unless the recipe calls for brown. Brown or raw sugar makes a darker pickle.
- Buy fresh spices for each pickling season, because they deteriorate and lose their pungency over time.
Drew’s Garlic Dill Pickles are short-brined, which means the cucumbers sit in the brine overnight. The whole process takes 2 days to complete.
We were very lucky because the local Farmer’s market had fresh picked cucumbers and dill for puchase. Fresh prime ingredients are basic. They lose moisture so quickly, that even one day at room temperature may lead to hollow-centred or shriveled pickles.
Drew’s Garlic Dill Pickles
|Inspiration||Putting Food By by Hertzberg, Vaughan, Greene|
- 2 4 litre (quart) heaping baskets of pickling cucumbers
- 8 Litres (quarts) drinking quality water
- 1 1/2 Cups pickling salt
- 8 Cups white vinegar
- 1 cup pickling salt
- 1/3 cup white sugar
- 12 Cups drinking quality water
- 3 Tbsp whole mixed pickling spices
- 10 Litre (quart) canning jars with snap lids
- cheese cloth
- 20 Tsp whole mustard seed (2 tsp in each jar)
- 10 to 20 Cloves garlic (1 to 2 cloves in each jar)
- 30 Dill heads (3 heads in each jar OR 10 tbsp of dill seed, 1 tbsp per jar)