How to make the best fucking dill pickles ever**
** Recipe courtesy of my momma Kalisa :P
Who doesn't love pickles? Actually, I wasn't a huge pickle fan until I tried these. I can sit and eat an entire jar of these bad boys! nom nom nom
So assemble your shit, I follow the basic dill pickle recipe in the blue book with some additions **(garlic cloves and peppers)
For the brine you need:
- 4 cups pickling vinegar
- 4 cups water
- 3/4 cup sugar
- 3/4 cup pickling salt
- 3 tablespoons pickling spices ( )
Throw the brine in a pot and let it simmer for about 15 minutes - put the lid on and stand back when you open it because its burny in your eyes.
but it smells so good
Wash your jars, lids, and bands and set aside.
Get your water bath canner on the stove heating up too! ( it takes for fucking ever)
Now scrub your cucumbers - srsly, scrub them. Just rinsing them will not remove the enzyme on their skin that makes them soft... nobody wants a limp pickle... they can get the job done but they aren't nearly as fun
Make a drink and forget to take photos of the following steps
Ahem.
Peel a shit ton of garlic and throw a couple in each jar
Cut the ends off of your pickles and cram as many of those little suckers in the jar as you can. You want to pack those pickles tight. If you have a crooked pickle, save it for the top to help hold the rest down.
Now add:
- a dill head/flower
- some more garlic
- 1 tablespoon ish of chili peppers - or more if you want ;)
- 1/4 teaspoon of pickle crisp (we are making quart jars here so 1/8 for pints if you are weird.. )
pour your hot brine in leaving 1/2" head space - remove air bubbles. Wipe your rims, fasten two piece lids and place in hot water bath canner - process for 15 minutes for quarts and pints the same.
Remove jars after processing and set them away from drafts on a kitchen towel to cool and seal
Now you wait. Pickles will be ready/cured in 4-6 weeks. Once you open a jar, refrigerate. They are good in the fridge for a YEAR and on the shelf probably for fucking ever idk.