Philly's Dill Pickles
 
 
Ingredients
  • 1 large pint (800 g) pickling cucumbers, the height of your jars,
  • flowering end (small end) lopped off and then cut into spears lengthwise
  • 8 small garlic cloves, peeled, divided (2 cloves per jar)
  • 4 bay leaves (1 per jar)
  • 2 tsp mustard seed (1/2 tsp per jar)
  • fresh dill sprigs, cut to height of jar (1 per jar)
Brine
  • 2 cups apple cider vinegar
  • 2 cups water
  • 3 tsp pickling salt
  • 3 tbsp sugar
  • 2 tsp pickling spice
  • cheese cloth square
Instructions
  1. Prepare 4 500ml jars as outlined here. Simmer lids over low heat, do not boil.
  2. In a large saucepan, mix together the cider vinegar, water and pickling salt.
  3. Wrap up 2 tsp pickling spice in a small square of cheesecloth. Tie spice sachet tight then drop in.Bring to a boil over high heat and simmer for 15 minutes then remove and discard sachet.
  4. Into each sterilized jar, pop 2 garlic cloves, 1 bay leaf, 1/2 tsp mustard seed and 1 stem of dill weed.
  5. Pack the pickling cucumbers vertically into the jars, squeezing them tightly. Divide all the pickles between the four jars evenly.
  6. Carefully pour the brine into a heat-resistant measuring cup with spout. Then pour the brine into each of the four jars, leaving 1/2 inch head-room at the top. Poke and move the pickles gently with a sterilized stick to remove any air pockets that have formed. Top up the jars with brine as needed.
  7. Wipe the mouth of the jars clean, top with heated lids and gently hand-turn rings on top. Do not over-tighten.
  8. Lower gently into boiling water in the canner and let the jars process for 15 minutes (yes.. this recipe asks for a longer processing time) once the water has begun to boil again… add more time depending on your elevation. Check for time on the altitude chart found here…
  9. Remove from water without tilting and allow to cool on tea towel or metal rack. Check for popping as the lids seal. The center of the lids will depress. Once cooled, wipe clean and leave undisturbed for 7 days before eating.
  10. Adapted from Bernardin Home Canning
Recipe by Just a Smidgen at https://justasmidgen.com/2012/08/18/the-art-of-pickle/