When I make pickles I have to hide them from my husband or he will eat every last one before anyone notices. My family enjoys them but I like to use them in recipes and have them on hand for grilling and barbecues if there are any left.

Here are a couple of interesting tidbits about pickles:

Did you know that dill pickles out sell sweet pickles 2 to 1? I didn’t, I thought it was the other way around.

Did you know that the word “pickle” was derived from the middle English word “pikel” which was originally was a spicy meat sauce that accompanied meat? Me neither! I have read that when it was hard to preserve meats that sauces and spices were used to mask the unpleasant flavor or odor of the meat. Sounds appealing, eh?

Did you know that pickles played a role in the discovery of America in 1492? An Italian merchant and explorer named Amerigo Vespucci was involved with Columbus’s voyage and stocked the ship with vitamin C rich pickles. At the time, a vitamin C deficient disease called scurvy was cause for the failure of many voyages. Vitamin C is not at its peak levels in pickled food but is enough to prevent scurvy outbreaks which were fatal at the time. It is also believed that America was named after this merchant/explorer’s name, Amerigo.

Historically in the south and worldwide, preserving and pickling are a way to carry the summer’s bounty into the colder months. These days it is not so necessary to to can foods because many foods are available year round. Lets face it, nothing beats making your own jams and preserves, or freezing fresh corn or peas, or making your own dill pickles. I limit my pickling to cucumbers but okra, peppers, watermelon rind, beans, carrots, onions all can be pickled and that is only naming a few.

This recipe uses fresh dill and garlic and is fairly easy as far as preserving or pickling goes. Try to get small pickling cucumbers. This year it was a half and half mix so I quartered the larger cucumbers into spears. I have never done this before, I usually leave the pickles whole, so we will see how it turns out. If you like a little heat to your pickles then drop a couple of red pepper flakes in each jar before filling with the cucumbers.

Dill Pickles

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5 from 1 review

Author: Laura Davis
Total Time: 40 minutes
Yield: 4 quarts 1x

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Description

Homemade dill pickles with fresh dill and garlic, perfect for enjoying year-round and adding a tangy crunch to your meals.

Ingredients

Units Scale

4 lbs (1814 g) pickling cucumbers, 4 inches or less, washed well
14 large garlic cloves, peeled and cut in half
1/4 cup (60.3 g) pickling salt
3 cups (710 mL) water
2 3/4 cups (651 mL) vinegar (5% acidity)
Fresh dill sprigs
Optional: Red pepper flakes

Instructions

Wash the cucumbers thoroughly and trim the ends if necessary. If using larger cucumbers, quarter them into spears.
Prepare your jars and lids by washing them and then sterilizing them in boiling water for 10 minutes. Keep them hot until ready to use.
In a large pot, combine the water, vinegar, and pickling salt. Bring the mixture to a boil, stirring until the salt is dissolved.
Place a few sprigs of fresh dill and a couple of garlic halves into each jar. If desired, add a pinch of red pepper flakes for heat.
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Pour the hot vinegar mixture over the cucumbers, ensuring they are completely covered, and leaving 1/2 inch of headspace.
Remove any air bubbles by gently tapping the jars or using a non-metallic utensil.
Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes to seal. Ensure the water covers the jars by at least 1 inch.
Remove the jars from the water bath and let them cool completely. Check the seals after 24 hours; the lids should not flex up and down when the center is pressed.
Store the pickles in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.

Notes

For a spicier pickle, add a few red pepper flakes to each jar. Use small pickling cucumbers for best results; larger cucumbers can be quartered into spears. Store pickles in a cool, dark place and allow them to sit for at least 2 weeks before consuming to enhance flavor. Once opened, keep refrigerated.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American