and chop each clove in half. Certainly you can smell THAT
I prepped the other ingredients. After reading the recipe reviews, I
decided to add some spice to the mix, about 1/8 tsp of each. I measured
them into prep dishes - one for each jar.
Next we have our white vinegar. Don't mind the Smurf - he's just a ham.
I won't show you the water - it LOOKS
just like the vinegar... :) Next we have pickling salt. I changed the # servings, so I only used 1/2 cup.
In it goes and turn on the heat
. It needs to be at a full boil
when the pickles
Next we need to sterilize the jars
(make sure they are submerged in boiling water)...
and the lids.
You'll need one of these to get the jars out. You can
use tongs, but I don't recommend it.
the jars were sterilizing, I sliced most of the cukes into spears. I
know the author of the recipe likes whole pickles. I did leave some of
the smaller ones whole. But frankly, I had a lot better luck packing
the spears than the whole ones!
When the brine
is boiling, dill heads, dill sprigs, cucumbers, and garlic are packed into the hot jars.
The spices are poured in, more dill and garlic are added, and brine
is added almost
to the top.
Next, wipe off the jar rims. This is extremely important.
Any residue on the rim can prevent the jar from sealing.
a hot lid goes on. I use my wooden toast tongs to take them out of the
water to avoid scratching the lids. Never reuse canning lids. The rings
can be reused indefinitely, though.
After the lid goes on, secure it tightly with a ring.
My next step, instead of cooking the jars in a water bath, was to turn
the jars upside down in about an inch or so of boiling water for about
5 minutes. This helped them seal without cooking the pickles. I know,
it sounds weird, but absolutely every jar sealed!
jar is my overflow. I had enough leftovers for a pint of plain dills. I
didn't add the spices to these. I'll compare later. MUCH
All packed into the jars. Now the waiting begins.
Eight long weeks of waiting...
seems like such a long time away!
Thanks for dropping by!