Welcome to Tasty Tuesday at Dandelion House! Harvest season has begun and tis the season for picking your ripe pickling cucumbers either fresh from your garden, your local farmers market or your supermarket produce isle.
Just one look at this photo of Garlic Dill Pickles took me back to my youth when my mom would pickle cucumbers for us to enjoy. They were always so crisp and delicious!
This weeks recipe comes from blogger Sandra and herClearwater Farm kitchen. She found a simple recipe for Garlic Dill Pickles. Here it is just in case you missed her entry from last weeks Farmgirl Friday Blog Hop.
Sandra shares her homesteading life adventures and sheep tales on her Clearwater Farm Blog
Garlic Dill Pickles
7 1/2 cups Water
5 cups Vinegar
1/2 cup Pickling Salt
12 cloves garlic
6 Fresh Dill Heads
about 36 pickling cucumbers (washed) (3-3 1/2 inches long)
Mix water, vinegar, and pickling salt in stainless pot and heat to a boil.
Place 2 clove garlic and one head of dill in each quart/canning jar.
Pack cucumbers in jars (whole or sliced).
Fill Jar with Brine , leaving 1/2 inch head space.
Wipe jars and rims. Put on lids.
Process for 15 minutes in a Water Bath.
-It is best to use cucumbers the day they are harvested. If they cannot be processed at that time, store the cucumbers in the refrigerator. -I usually leave the cucumbers whole, but will slice them if they are little larger. Cut off the blossom end of the cucumbers and wait three weeks before using the pickles says Sandra.
Who's pickling cucumbers this season? Any tips or tricks to share?