Garlic Dill Pickles
A craving for pickles led me to my favorite pickling expert, Marisa McClellan and her wonderful book (and blog of the same name) Food in Jars. I've adapted it slightly here.
Ingredients
8-10 (approx. 3 lbs) kirby cucumbers, rinse and dried
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
6 garlic cloves, peeled and crushed
fresh dill weed
2 teaspoons black peppercorns
1 teaspoon red chili flakes
Directions
1. Wash the jars in warm, soapy water. To prepare shelf stable pickles, prepare a boiling water bath canner. Put the canning jar lids into a small saucepan with 3 inches of water and set to a low simmer.
2. Remove blossom end of the cucumbers. Cut into chips, spears or leave whole, depending on your preference.
3. In a saucepan, combine the vinegar, water and salt and bring to a boil.
4. Equally divide garlic cloves, a big hunk of dill weed, black peppercorns and red chili flakes between the jars. Add the the cucumbers to the jars and pack as tightly as possible without crushing them.
5. Carefully, pour the brine into the jars, leaving 1/4 inch of room from the rim of the jar.
6. Remove air bubbles from the jars by gently tapping them.
7. Wipe the rims of the jars and apply lids and bands (don't screw them on too tightly).
8. If making shelf stable pickles, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When the 10 minutes is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Refrigerate them.
11. Let pickles rest for at least one week before eating.
