We love Mt. Olive Kosher dill pickles. In fact, when they go on sale at the store, I usually stock up at least 4 jars each time. You and Hunter can go through some pickles! We went over to Cousin Brenda's house and we finagled with the recipe until it resembled the original. They are so good!!! Technically these are refrigerator pickles. Meaning they are not processed in a boiling water bath, but kept in the fridge. We save the pickle jars and spaghetti jars so we can put the pickled cucumbers in them.
Dill Pickles
5-1/2 cups water
3 cups white distilled vinegar
1/4 tsp ground tumeric
5 Tbsp pickling salt (or non-iodized salt)
black peppercorn
mustard seeds
red pepper flakes
fresh dill heads
whole garlic cloves
cucumbers, sliced, speared, whole (make sure to remove the blossom end of the cucumbers)
Clean and dry your jars and lids. Set aside.
In stainless steel pot, bring water, vinegar, salt and turmeric to a boil. Then cool slightly.
Clean and prepare the cucumbers. Slicing them into chips, cutting them into spears or keeping them whole. Remember to cut off the blossom end of the cucumbers.
Apparently there is a wicked little enzyme that will make your pickles mushy. And we don't want mushy pickles!
Place one garlic clove, 2 peppercorns, a tiny pinch of red pepper flakes, 1/2 tsp mustard seeds, 1 dill head into the bottom of each jar.
Fit cucumbers into the jars.
We put spears in the bottom and topped with chips. Add another dill head to the top.
Pour the vinegar mixture over the cucumbers allowing 1/2" headspace.
Allow to come to room temperature and put straight into the fridge. Allow to pickle for at least 4 weeks and then enjoy to your heart's content.
Now you can make them yourself. Plant yourself a little cucumber patch and you'll have cucumbers for the year.
YUM!
1 comments:
I wish you posted this last week! I just threw out a bag of old cucs :( I will definitely have to try this, I loooove pickles :) Thanks for the recipe!
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