Jan's Damn Good Garlic Dills

My friend Kirsten, told me about a great dill pickle recipe a couple of summers ago.Last year I grew pickling cucumbers for the first time. Having just moved here, the garden was quickly thrown together and just as quickly overgrown. I couldn’t find the pickling cucumbers through all the perslane. By the time I found them they were much larger than I would have preferred. I still made pickles with them but they were softer than I would have liked.

Since then I have learned some important information about making great pickles.

One thing is to pick them while they are still small enough to have prominent “warts” (bumps). You also want to pick them while they are dark green. Cucumbers get lighter in color as they get older. Also, you want to pickle those cucumbers the same day you pick them or the next day at the latest. You also want to cut off each end of the cucumber. I just sliced a little off each end.

The recipe I have been using, and will probably always use is called “Jan’s Damn Good Garlic Dills.” I like them not only because they are so good, but because they are refrigerator pickles they are pretty quick and very easy.

I hope you give them a try. Everyone that has tried them loves them
Karen

Jan's Damn Good Garlic Dills

Refrigerator Garlic Dill Pickles

On the Banks of Salt Creek
Not only are these pickles delicious but very easy to make.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Snack
Servings 4 quarts

Ingredients
  

  • 4 quarts Pickling Cucumbers rinsed of any dirt
  • 4 heads Fresh pickling dill halved
  • 1/2 teaspoon Red Pepper Flakes
  • 1 quart Apple Cider Vinegar
  • 1 quart Water
  • 1/4 cup Pickling Spice Mix

Instructions
 

  • Pack each quart jar with four sliced cloves of garlic. Add to that one head (halved) of dill and a pinch of red pepper flakes.
  • In a 2.5 quart or larger kettle mix the vinegar, water, pickling spices, pickling salt, sugar, turmeric, and fresh pickling dill. Bring mixture to a boil and boil for five minutes.
  • While that is boiling, start packing your cucumbers into the jars.
  • Remove the pickling brine from the heat and strain. Pour liquid into jars leaving 1/4 head space. Put your lids on and let them cool to room temperature then refrigerate.

Notes

I usually make both half gallons and quarts. The half gallons stay for home use and the quarts I give away.
If you like your pickles a bit on the spicy side you can add more red pepper flakes.
When packing the cucumbers into the jars I usually start out with the smaller cucumbers and put them in whole. Then I quarter (spears) the others and fit them in the nooks and crannies of the jar.
You can make extra brine, cool it, and put it in a jar in the refrigerator. When you get another batch of pickling cucumbers picked. Just re-heat the brine, put the spices in the jars and fill them.
The pickles need to sit for a month before the flavor is great. They can stay in the refrigerator for more than a year.