Friday, August 23, 2013
Repost of dill pickle recipe for Providence Journal readers
This recipe can easily be doubled. I like to make small batches so I can mix up the flavorings. Next time I'm going to add red pepper flakes for a little kick.
Classic Dill Pickles
Makes three pint jars.
Sanitize the jars and lids.
Heat 2 cups of water,
2 cups of white vinegar,
1/4 cup of sugar,
2 1/2 tbsp. of pickling salt, in a saucepan until boiling.
Slice thinly, 1 3/4 pounds of cucumbers and fill the hot jars, leaving 1/2 inch of headroom.
Add 1 tbsp. of dill seed to each jar, along with a sprig of dill weed, then fill the jars with the boiling liquid. Make sure the liquid covers the pickles and run a knife around the inside edge of the jar to help release any trapped air.
Wipe the rims, add the lids and process in a water bath for 10 minutes, once the water returns to boiling.
Remove and let cool. The lids should pop. If they do not, refrigerate the jars.
For best results, wait at least one week before eating.