Enjoy !
MIchael Haggert
The mere mention of dill pickles causes a salivary response in people like me . The big factory-made pickles from the grocery store just aren ’ t quite the same as homemade . Now is the perfect time of year to make your own ! With pickling cucumbers from the garden or farm stand near you , and fresh dill , you can have a ready supply in a short time .
For a batch of 9 ( 2 cup ) jars you ’ ll need : u 6 lbs small pickling cucumbers ( 4 inch ) u 12 cups ice cubes u 1 / 3 cup pickling salt u 9 heads fresh dill
Pickling Liquid : u 4 cups white vinegar u ½ cup pickling salt u 2 tbsp pickling spices
Clean the cucumbers and cut about 1 / 8 inch off each end . Layer the cucumbers and ice in a glass or stainless-steel container . Dissolve the 1 / 3 cup salt in 3 cups of cold water and pour over the cucumbers and ice . Use a resealable bag filled with water to weigh down the cucumbers to keep them submerged ; let soak for about 4 hours .
After their soak , drain the cucumbers and slice lengthwise into spears . Meanwhile bring the vinegar , ½ cup salt and pickling spices to a boil with another
4 cups of water . Plunge your jars into boiling water to sterilize them . Into each jar add a head of dill and pack in as many cucumber spears as you can till they are about ½ inch from the top .
Fill the jars with the hot pickling liquid to cover the cucumbers . Leave just a bit of air space at the top and after wiping the rim clean , cover with the prepared disks . Screw on the bands hand-tight and process in the boiling water for 10 minutes . Remove and let stand for a day before putting them on a
Ancient Sources not only refer to the nutrional benefits of pickles , but claim that they have long been considered a beauty aid .
dark shelf for storage .
The little ping the lids make soon after they come out of the canner brings a smile every time . Any that don ’ t seal should be reprocessed or only stored in the refrigerator . The dill flavour develops in the jar so try to wait for about three weeks before you enjoy them .
Until next month , eat local . Food matters .
Cut 1 / 8 inch of each end
Weigh down the cucumbers to keep submerged
Slice into spears
Enjoy !
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August 2013 - The HUB 7