After posting the photos of the pickles I’ll be giving to friends and family over the holidays, I realized that I never got around to posting the recipe for these great dill pickles.
This recipe is adapted from the Complete Book of Small Batch Preserving Favourite Dill Pickles recipe. I doubled this recipe without any issues. I used the 8 & 16 oz Ball Jar Elite, which are sort of a funny shape for pickles, hence the untraditional dill slices. They’re a hit though, excellent on or with a sandwich. This recipe should make about 8 x 16 oz jars, the spicing is written out for the 16 oz jars, just half it for the smaller ones.
Although I really like the taste and the crispness is fine, next year I’ll brine them over night in the refrigerator. It just makes a better pickle and its really not that much extra work.
16-20 small pickling cucumbers (about 3lbs/1.5kg)
2 cups white vinegar
2 cups water
2 tbsp pickling salt
1 tbsp granulated sugar
1 head of fresh dill per jar
1 small clove of garlic per jar
1/2 teaspoon of mustard per jar
Cut your cucumbers up into the desired shape, slices, hunks, it doesn’t mater.
Combine vinegar, water, salt and sugar in a large stainless steel or enamel saucepan and bring to a boil.