DIY Dill Pickles

4:01 PM

We began our experiment with a bounty of market fresh vegetables. The dill sounded lovely in a pickled form so we began:
Photo by: Sarah Goertz
Photo by: Rose Goertz

The cucumbers (about 8 lbs) soaked in ice water while I filled tall mason jars with dill and garlic cloves.

Photo by: Rose Goertz
Each pickle was lovingly washed and inspected then added to the garlic and dill.
Photo by: Sarah Goertz
We boiled 4 cups vinegar, 12 cups water and 1/3 cup pickling salt then added it to the jars with 1/4" headroom.


We processed for 15 minutes to seal and will leave them for around 3 months to fully become delicious.

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2 comments

  1. I've heard that you can just add new cucumbers to old pickle juice/jars and you will get pickles. Is that true?

    ReplyDelete
  2. Never done it, but it makes sense. It'd be the same idea as skipping my boiling vinegar step and just using a premade brine liquid. Only, the jars might not seal so you'd have to refrigerate them right away and keep an eye.

    ReplyDelete

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