Recipe: Classic Dill Pickles

OK, so I am in a 'pickle' mood this week. Here is one I found at the bottom of my filing cabinet. It has been quite some time since I had home-made dill pickles. Really, I think this is close to the pickles I used to enjoy back on the farm. Well, minus the garlic.

8 pounds sliced pickling cucumbers

4 cups white vinegar

12 cups water

2/3 cup pickling salt

15 cloves of peeled, coarsely chopped garlic

8 sprigs fresh dill weed (rinsed)

5 heads fresh dill weed, cut into smaller pieces (rinsed)

1 T mustard seed

Wash & slice cucumbers. Place in sink or a large container with plenty of water and ice.

Soak for six (6) hours, replacing ice when needed.

While those soak, prepare the other items and sterilize eight (8) one quart canning jars. Large mouth are best.

In a large covered pot over medium-high heat, combine vinegar, water, mustard seed and salt. Boil.

Evenly distribute the pickles, dill weed and garlic in the jars. Don't stuff the jars with pickles. Leave about 1 inch of room at the top of the jar for the pickles to move around in the salt-water.

Fill the jars with the hot salt brine.

Carefully (but quickly) wipe down the rims of the jars and seal.

Boil the closed jars in a water bath for about 15 minutes.

Store the pickles for at least two months before eating. That gives the ingredients time to do their delicious chemical magic. These pickles can be stored for two years and even more with no problems.

FarmerKen notes: I like dill pickle spears, so instead of slicing, I would probably quarter smaller cukes into spears. The boiling water bath is not specifically necessary but should be done to ensure all the nasty bacteria is killed off.