Homemade Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 lb 12 cucumbers
  • 1 bunch Dill weed
  • 8 cloves Garlic

• Baking & Spices

  • 9 tbsp Kosher salt
  • 4 tsp Peppercorns
  • 4 tsp Red pepper flakes

• Oils & Vinegars

  • 6 cups Distilled vinegar

• Liquids

  • 6 cups Purified water

• Tools & Equipment

  • 8 pint Size mason jars with lids

Found on peanutbutterandpeppers.com

Description

Ingredients

• 3 lbs. (12 cucumbers) Kirby or Persian Cucumbers
• 8 cloves garlic
• 4 tsp. red pepper flakes
• 4 tsp. peppercorns
• 1 bunch dill weed
• 6 cups distilled vinegar
• 6 cups purified water
• 9 tbsp. kosher salt
• 8 pint size mason jars with lids

Directions

• Sterilize your jars by putting them in boiling water or using the dishwasher on sanitize mode.
• Wash the lids and bands with warm soapy water.
• If canning; In your canner add water and bring to a simmer. Make sure you have enough water in the canner since you need to have the jars submerged at the water needs to be least 1” above the jars.
• Wash the cucumbers and cut off the ends. Slice cucumbers either into spears or ¼” slices.
• In each jar; add one clove of garlic, ½ teaspoon of pepper flakes, ½ teaspoon of peppercorns and a few sprigs of fresh dill into your jars. Add the cucumbers; leaving a ½” from the top.
• To make the brine; In a large pot over medium-high heat add vinegar, water and salt. Bring to a boil. Turn burner off and pour brine over cucumbers; leaving a ½” room on top. Make sure all the cucumbers are completely covered. Note: To make this step easy, I ladled the brine into my Pyrex measuring cup and poured over the cucumbers.
• Place the lids onto the jars. For refrigerated pickles, let them sit out until they are room temperature, then store in the refrigerator. Dont eat the pickles for at least 24 hours for best flavor.
• For canning; add the lids and bands to the jars. Don’t screw the bands super tight. Add the jars of pickles into simmering water of the canner. Bring to a boil. Once it boils; set the timer for 5 minutes. Carefully take the jars and let them come to room temperature. Be careful because they are hot. Store in a cool dark place for a year.