Dill Pickles Recipe
Making pickles is as easy as taking them from the shop’s shelf. It only needs a jar, water, salt and some spices to let our dill pickles recipe shine!
As I most recently have a little time, I was browsing on the internet the other day. Trying to get new, challenging tips, inspiring recipes that We have never tried before, to astonish my family with. Searching for a long time but could not discover any interesting stuff. Right before I wanted to give up on it, I discovered this delightful and simple dessert by luck over Suncakemom. It looked so tempting
on its image, that called for fast actions.
It had been easy to imagine just how it’s created, its taste and just how much my husband might love it. Actually, it is rather easy to keep happy the man in terms of cakes. Anyhow, I got into the webpage and then used the detailed instuctions which were accompanied by wonderful pictures of the process. It just makes life less difficult. I can suppose it’s a bit of a hassle to shoot photos in the middle of baking in the kitchen as you may normally have sticky hands therefore i pretty appreciate the effort and time she put in to build this post and recipe conveniently implemented.
With that said I am inspired presenting my own recipe in the same way. Thanks for the idea.
I had been fine tuning the main recipe create it for the taste of my family. I can mention it absolutely was an awesome success. They enjoyed the taste, the thickness and enjoyed having a treat such as this in the middle of a busy week. They basically wanted more, many more. So the next time I’m not going to make the same miscalculation. I am likely to twin the amount to get them pleased.
If you liked this dill pickles canning recipe you may find more like this at SunCakeMom
Brine should be made by heating up the water and dissolving the salt then cooling everything down but in our case this won’t be necessary. Just keep track of the amount of water is used filling up the jar and add the amount of salt required for pickling. Mind that, too much salt will create an overly salty pickle and a too small amount of salt won’t preserve the texture of the cucumbers letting them turning soft and soggy.
Wash the cucumbers thoroughly. Don’t overdo it, in cold water with a bit of scrubbing will be plenty.
If the cucumbers are big, we can chop off the tops and bottoms then pierce them through and cut them alongside essentially creating 4 slices of the one big one. It’s not necessary to cut them through to the top and bottom.
Fill our container with the cucumbers as tightly as possible.
Add garlic, black pepper, dill and the optional herbs and spices. Salt can be added now as well if we know about the rough amount of water needed for filling up the jar.
Fill the container up with water and add the necessary amount of salt that shouldn’t be less than 1 tablespoon per 4 cup (1of water.
Place something on top of the container that will keep the cucumbers down. This can be a small plate, clean stone, piece of wood or more organic materials like sliced potato, vine leaves or slices of bread among others.
Cover the whole thing with a plate or in case we use a pickling earthenware jar put the lid on and let it sit on room temperature for at least 2 days.
After two days check for firmness and flavor. If it is soggy and soft consider it a failed attempt and use more salt next time.