So far the only candidates for this dill pickle recipe are cucumbers and carrots. I made 2 pints + 2 quarts of dill pickles and carrots; although, the carrots are only in one of the quart jars because I ran out of cucumbers. Because I lack the equipment to properly can a quart-sized jar, the quart jars became refrigerator pickles.
Ingredients
sliced, quartered, or whole pickling cucumbers (~ 2 lbs)
fresh dill leaves, roughly chopped into 4" pieces
2 garlic cloves, peeled and trimmed, per jar
organic carrot sticks (optional)
the brine:
1 1/2 c white vinegar
1 1/2 c filtered water
1-2 tbsp kosher salt
Bring brine ingredients to a boil in a medium pot. Remove from heat when the salt has dissolved. Set aside until ready to use.
Directions
The order of operations is pretty important. You want all the floaty stuff to start at the bottom and then wedge it all into place by packing the jar with the vegetables. First things to the bottom are the garlic and dill leaves.
Wash and trim the ends of the vegetables. The flower end of the cucumber is what makes it go soft in the brine and nobody wants to eat limp pickles. Pack each jar full. Pour brine on top and leave 1/2" space at the top. Wipe the rims of the jars with a damp paper towel before placing and securing the lid and jar bands.
Start the timer when the water comes back up to a boil after adding the jars. Process in a boiling water bath for 15 minutes. Remove from heat and let cool for 24 hours before shelving.
For the refrigerator pickles, skip the hot water bath. Simply place the sterilized lid and tighten the jar band. Put in refrigerator to cure for a week before eating.
Note: This recipe assumes you have sterilized jars, lids, and jar bands ready to go.
Note to future self: Add brine to jars you intend to can. If you run out of brine, make more.
The ratio was sourced from here (ratios mucked around with since I wasn't about to make 7 quarts of pickles).
