Marilyn Martin's Recipe

Dill Pickles

Category: Recipes

Dill Pickle Recipe

Ingredients:

8 cups water

1/2 cup pickling salt (coarse)

1 gallon pickling cucumbers 2-3" in length

6 garlic cloves

6 fresh dill heads or sprigs

2 tablespoons pickling spice

2 small hot peppers (fresh or dried)

1 cup white pickling vinegar

Instructions:

Prepare The Cucumbers: Scrub and drain cucumbers removing blossom end (the end contain enzymes which can cause rot).
Prepare The Solution: Place water, vinegar and salt into crock, stirring to dissolve salt. Add remaining ingredients. Place a weighted plate in the solution to keep cucumbers immersed. Cover crock with a tight fitting plastic bag or plastic wrap.
Waiting: Keep the crock in an area where the temperature is about 68 degrees F. Check the contents daily and remove any floating scum. Do this for 7 days.
Then Can: Strain spices out of the brine and boil brine for 5 minutes. Immerse glass mason jars in boiling water for 10 minutes. If using self-sealing lids boil these as well for 5 minutes.
Into hot (now sterilized) jars distribute fresh spices and the cucumbers from the crock. Pour in the hot brine to within 1/2" of jar top.
Wipe jar rim before securing lids.
Process jars in a hot water bath for 5 minutes.
Dill Pickle Shelf Life
Store jars in a cool, dark place and let set for 1 week before opening. Consume within 12 months.