Garlic Dill and Garlic Jalapeno Pickles
So many cucumbers! Oh my! It is August and there are a plethora of cucumbers in my house right now. After snacks of cucumbers and cucumber salad, I was just having trouble eating all of them. My husband suggested I make pickles. So make pickles I did! Read below for the recipes/method.
- 4-5 small pickling cucumbers and 2-3 medium sized cucumbers to cut into chunks
- 2 quart mason jars and 1 pint mason jar
- 4 tablespoons dill
- 11 cloves of garlic
- 3 teaspoons of peppercorns
- 1 jalapeno, diced
- 1 teaspoon of dried red pepper flakes
- 3 cups apple cider vinegar
- 3 cups water
- 4 tablespoons pickling salt
Step 1: Sanitize Mason jars and lids. Put them in boiling water for 10-15 minutes.
Step 2: While sanitizing the Mason jars, wash and dry the cucumbers. Slice them, if wanted.
Step 3: Remove Mason jars. Let them dry. In the quart Mason jars I put 2 tablespoons of dill, 4 cloves of garlic, 1 teaspoon of peppercorns, and 1/2 teaspoon of dried red pepper flakes. In the pint Mason jar I put 3 cloves of garlic, 1 teaspoon of peppercorns, and jalapeno. Divide cucumbers equally amongst the jars.
Step 4: Combine apple cider vinegar, water, and pickling salt into a pot. Bring to a boil.
Step 5: Fill each jar with the boiling brine mixture, leaving 1/4 inch of headspace. Remove any airspace that may be present. Put lids on the Mason jars.
Step 6: At this point you can put them in the fridge. They should keep up to 3 months. If you are processing the jars for shelf stability, lower them back into the pot you used to sterilize the jars. Bring water to a boil and boil for 10-15 minutes.
Step 7: Let pickles rest for at least one week prior to eating. I know it will be hard!