Pickles (Zesty!)
 
 
Author:
Difficulty: Easy
Serves: 8 jars, 80-95 pickles
Ingredients
  • 8 c. water
  • 4 c. vinegar
  • ½ c. kosher or sea salt (do not use table salt)
  • 8 lbs pickling cucumbers (sometimes called "Kirby's)
  • 16 whole cloves garlic
  • 2-3 bunches fresh dill
  • whole dried red peppers (6 for hot or 2 for mild spice)
  • You will need 8 sterile canning jars with lids (wash with soap and water or in dishwasher).
Instructions
  1. Mix the water, vinegar and salt in large pot.
  2. Bring to a rolling boil then reduce heat to low boil.
  3. Meanwhile, rinse and dry your cucumbers. Cut into spears, discarding the ends.
  4. Drop 2 cloves garlic, 2-6 red peppers, and ¼th bunch (or more) dill into each jar.
  5. Pack 8-10 spears tightly into each jar.
  6. Ladle the hot brine into each jar, being careful not to overfill (leave ½ inch space at the top).
  7. Screw lids on jars, only until the lids give you some resistance (they will finish securing in the water bath).
  8. Lower jars into the water bath in batches and let process for 15 minutes (water should be at least 1 inch above the tops of the jars. It is not uncommon to have a jar break). Remove each jar using jar tongs.
  9. You will hear popping sounds from the jar lids as they cool. This means that the lids are securing properly.
  10. After jars have cooled, remove the outer lid ring and test the seal. If it comes off easily, then that jar won't have the proper shelf life.
  11. Let stand 6 weeks before eating.
Recipe by The Amiable Cooks at https://theamiablecooks.com/pickles-zesty/