I’m going to write down the ‘secret recipe’ for our Dill Pickles. Actually this recipe was given to us by our good friends and customers the Balances. It is a ‘No Fail’ recipe and very easy, too. With this recipe you can make one jar at a time or as many as you have cucumbers ready to pick. Sometimes in a small garden you may only have enough to do a few jars, so this is the perfect cure. Just fill your jar with the dill, garlic cloves, mustard seed, salt etc. and the cucumbers, add a 1/2 cup of vinegar, fill will hot water and seal. Easy, easy.
If you like them hot (spicy) just add a teaspoon of chili pepper or if you want Dilly Beans instead, just stuff your jars with beans instead of cucumbers. Again, I have to thank my friends for giving me this No Fail recipe.
WATER BATH: 5 minutes
MAKES: 1 quart
2 Tab. Sea Salt
½ cup Apple Cider Vinegar
2 heads Dill (or 1 Tab. dill seed)
1-2 cloves Garlic
1 tea. dried Chili pepper (optional for hot pickles, yummy!)
1 tea. Mustard seed
Place all ingredients in quart jar, pack in cucumbers. Fill with cold water ½ inch from top of jar. Seal and place in warm water-bath, bring slowly to boil and boil 5 minutes.
Dilly Beans: Add 8 or 9 crushed cloves garlic and 1/8 – ½ tea. Cayenne pepper.