Garlic Dill Pickles

By gnikylime

Next time, incorporate more from http://www.bonappetit.com/recipes/article/the-ultimate-straight-up-regular-kosher-dill-pickle-recipe. This is waaaay too vinegary. Next time: 6 c. filtered water, 3/4 c. apple cider vinegar. Also add 1 T. sugar 3/4 salt

http://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html + http://www.bonappetit.com/recipes/article/the-ultimate-straight-up-regular-kosher-dill-pickle-recipe with different herbs / seasoning

Plus http://www.epicurious.com/recipes/food/views/to-sterilize-jars-and-lids-101506

Ingredients

• [See notes above!!!!]
• 1 kg kirby cucumbers
• 2 cups apple cider vinegar
• 5 cups filtered water
• 3 T pickling salt
• 6 garlic cloves, peeled
• 25 g. fresh dill fronds
• 1 T black peppercorns
• 1 T mustard seeds
• 2/3 t red chili flakes or 6 dried chilis

Preparation

Step 1

Wash jars thoroughly in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover completely with hot water. Bring water to a boil, covered, and boil jars and lids 15 minutes from time that steam emerges from kettle. Turn off heat and let jars and lids stand in hot water. Just before they are filled, invert jars and lids onto kitchen towels to dry.

Combine 1/2 cup of water, salt, sugar, peppercorns, mustard seeds and chiles over high heat in a medium saucepan. Bring to a boil and remove from heat. Add remaining water and vinegar, stir to combine; let cool completely.

Scrub cucumbers to remove any dirt. Remove blossom end. Divide cucumbers, garlic and dill sprigs among jars, making sure to pack the cucumbers tightly. Halve any remaining cucumbers crosswise to fill in the gap at the top.

Divide brine among jars, making sure to evenly distribute spices, leaving 1/4″ gap at the top of the jar.

Cover jars with cheesecloth and secure it with a rubber band. (This allows good bacteria to enter and keeps out dust and other impurities.)

Store in a cool, dark place (a cupboard or kitchen cabinet works great), and try not to disturb. Check pickles after 2 days to see how they are coming along (how fast they ferment will depend on their size). At this stage, you should have what is called a “half-sour”. Let them sit for an additional 2 days for a “full-sour.”

Place lid firmly on jar and refrigerate, these do not need to be processed again for canning. Store and enjoy for up to 2 months.

Note: Acidic solutions can cause some garlic (especially younger garlic) to turn blue. We know, this is crazy. But the pickles are still totally safe to eat, we promise.