Pantry Preserving: Classic Dill Pickles

We are a household that loves pickles!  So the idea of making our own to have on hand whenever the whim to indulge strikes.  This is a basic and simple recipe.  Once you have the art of pickling down you can play around with garlic quantities, adding red pepper flakes, etc.  This makes 6 one-pint jars and can be stored for up to a year.

Classic Dill Pickles — modified from ‘The Art of Preserving’

• 3 cups distilled white vinegar
• 2 tbs kosher salt
• 6 Tbs pickling spice
• 6 large, dill heads
• 24 garlic cloves, peeled
• 36 peppercorns
• 6 lb pickling cucumbers, cut lengthwise into quarters

In a large saucepan, combine the vinegar and salt.  Add 3 cups of water and bring to a boil over medium-high heat, stirring to dissolve the salt.

Meanwhile, in each jar, place 1 Tbs pickling spice, 1 dill head, 4 garlic cloves, and 6 peppercorns.  Add the cucumber quarters until each jar is packed full.

Ladle the hot brine into the jars, leaving 1/2 inch of head space.  Remove any air bubbles.  Wipe the rims clean and seal tightly with the lids.

Process the jars for 7 minutes in a boiling water bath.  Let jars stand for 24 hours undisturbed.  Then set aside for 2 weeks for the flavors to develop.