Dill Pickles

Ingredients:

• 2 lbs cucumbers

• 1 1/2 C white vinegar

• 2 C hot water

• 1 tbls salt

• 1 tsp mustard seeds

• 1 tsp coriander seeds

• 1 tsp pepper corns

• 3/4 tsp dill seeds

• few sprigs of fresh dill

• 4 cloves garlic

• jalapeno, seeded and cut in quarters (optional)

Directions:

1. Sterilize your jars and get them ready for the awesomeness you’re going to put in them.

2. Slice your cucumbers into 1/4″ slices if you’ve got biggies or cut them into spears.

3. In the bottom of your jars sprinkle the mustard seeds, coriander seeds, pepper corns, and dill seeds.

4. Pop in 2 cloves of garlic and a few sprigs of fresh dill.

5. Pack your jars full with cucumbers, leaving about 1/2″ from the top. Also add a piece or two of jalapeno if you like a little spice.

6. Make your brine by combining water, vinegar and salt.

7. Cover the cucumbers in brine and put a sterilized lid on your jar.

8. Once all the jars are full process them in a water bath for 15 minutes to seal.

9. Allow to cool on the counter for 24 hours or at least over night on a towel.

This recipe makes about 2 quart jars of pickles. Happy canning!

Cooking time: about 1 1/2 -2 hours.

#pickles #canning #cucumber