Easy Dill Pickles

I love this time of year....harvest and preserve, not to mention walking out the door to pick fresh veggies for the next meal, just can't buy that feeling of knowing you made it yourself.  I used to make all kinds of salsa, chutney, pickles, etc but decided this year that if there was leftovers then I won't make any more this year, or if it wasn't a 'loved' preserve then I would pass.  Dill pickles win hands down.  It can be difficult to make them if you are looking for dill pickle size but lucky for me it doesn't matter how they are cut as long as they taste like dill pickles.  Pictured at the left I've sliced them or cut them length wise...the choice is yours.

Supplies - What you will need?
About 5 medium-large sized cucumbers, 1 cup vinegar, 8 cups water, (7) 500ml mason jars with lids/covers, 1/3 cup coarse salt, 2 garlic cloves per jar (14), and fresh dill enough for a sprig on top and bottom (14).

Step 1 - Fresh Cucumbers. Option one grow your own cucumbers in a raised bed with dill planted around the edges.  Pick your cucumbers fresh or Option two buy your cucumbers at the farmers market or store and preserve the same day. This can make or break good pickles...freshness.

Step 2 - Sterilized Jars get all your jars, lids, covers out and your canning pot with jar rack (see pictures below).  Fill the pot half way with water and then put the washed/clean jars, lids/covers in the canning pot and make sure they are covered with water. Bring to a boil and boil for 5 minutes.

Step 3 - Prepare ingredients - cut your cucumbers in wedges, slices or whatever you like. Peel your garlic and put the dill in sprigs ready to put in your jars. 

Step 4 - Brine - in a pot mix the 1 cup of vinegar, 8 cups of water, and 1/3 cup coarse salt - bring to a boil, boil five minutes and then let cool.

Step 5 - Put garlic, dill and then cucumbers in jars and top off with garlic and dill then pour brine over up until just below the top.  Seal the jar with lid/cover and place back in canning pot - boil for another 5 minutes and remove to cool.  You should hear popping of the lids as they properly seal.  If you lid doesn't pop or indent it may have an incorrect seal and you will want to refrigerate and use. 

Enjoy them! See the pictures of some of the process below....