Here’s another recipe for your garden bounty! This recipe is similar to the Clauseen Pickle recipe (my favorite pickles!) but these are safe for the shelf if you use the canning method. If you don’t like to can things, you can throw them into the refrigerator for a few days- then enjoy!
Instead of making a big bulk recipe, I have it broken down “per pint”- that way you can make some regardless of the size of your bounty.
Rachel’s Dill Pickles (makes 1 pint- multiply as needed)
Rinse out jar and microwave for 3 minutes to sterilize.
In bottom of jar add:
1 tsp. minced garlic
1 heaping tsp. kosher salt
2 dill flowers, and a couple tiny sprigs of dill (it doesn’t take much!)
Then fill jar with cucumber spears. You can use really big cucumbers, just cut them in half or thirds and then spears.
Next fill the jar halfway with white vinegar, and the rest of the way with boiled water that has cooled.
Note: If you AREN’T planning on hot-canning these, you might want to use less vinegar (1/3 the jar to 2/3 water?) My Dad says the non-canned pickles turned out a little strong for his taste. So if you love vinegar, you could go for it, but if you’re on the fence- go for only 1/3 vinegar and the rest water.
Next place sterile lids on the jars (I boil mine in water), screw on rings, and place in a boiling water bath for 10-15 minutes, so the water just covers the jars.
Remove from water and let cool- listen for the pop! If you have a jar that won’t seal, just let it cool and eat it right away
Otherwise, these will be ready for the shelf- and your next picnic. Enjoy!
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