Our last post, Summer Cucumbers, shared the beginning of our Kootenay Spice cucumber harvest. Although we are not growing traditional ‘pickling’ cukes, we still wanted to do up a few batches of pickles! We made a batch of bread & butter pickles last week (recipe post to come later this season) and this August long weekend, we decided to can some garlic dills to add to the collection!
One of our favourite details about this post is that all of the fresh ingredients, the cucumbers, dill and garlic, came right from our own gardens!
We had 4 medium-large cucumbers and ended up with 10 jars of pickles. Remember to clean & prep your canning jars & lids before filling them! Here’s what we used for this recipe:
4 med-large cucumbers
1/2 dill plant, large stems removed chopped into fine pieces
2 bulbs garlic, coarsely chopped
for the brine:
4 1/2 cups water
1 1/2 cups white vinegar
1/4 cup pickling or rock salt
1/2 teaspoon turmeric
1/2 teaspoon pickle crisp
In a medium saucepan, combine the water, vinegar and salt and heat on medium. Let it come just to a boil and remove from heat. Set aside.
Cut the cucumbers into chunks about an inch shorter than the jars you will be canning in.
Slice the cucumber sections, lengthwise, into about 8 pieces each.
Fill the bottom half inch of your canning jars with dill and garlic.
Tightly fill the jar with cucumber slices and top with a sprinkling of dill.
Stir the turmeric and pickle crisp into the brine mixture and pour it into the jars, filling them to half an inch from the top.
Place the lids on the jars and cook in a water bath. For detailed info on water bath canning for home use, check out this link: http://www.backwoodshome.com/articles/clay53.html
These pickles only need 5 minutes processing time, no more.
Remove from the water and place on clean dish towels. Let cool until the lids have indented and the jars are cool to touch.
Once cooled, store the jars in a cool, dark place. Refrigerate after opening and Enjoy!