If you’re wondering why anyone would go to the trouble of making their own pickles when supermarket shelves are lined with perfectly good pickles, let me tell you: Making your own anything, pickles included, is very empowering. Your brain concludes that, if you can make pickles, then you can probably do a lot of other things, too.
Readers will also be interested in Cheryl Hill-Burrier’s article on canning and food dehydrating.
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Ingredients
- 4 dozen pickling cucumbers (about 3 inches in length)
- 1 bunch fresh dill
- 1 quart apple cider vinegar
- 8 cups water
- 1 cup pickling salt
- 12 to 16 garlic cloves, peeled (quantity according to taste)
Instructions
- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours.
- Pack the cucumbers into pint jars as tightly as possible. Poke in 2 sprigs of dill per jar.
- Bring the vinegar, water, salt and garlic cloves to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
- Pour the hot brine into the jars and seal.
- Makes 12 pints.
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