Garlic Dill Pickles
(makes 4 pints)
2 cups distilled white vinegar
2 cups water
2 tbs. canning salt
1 tsp dill seed per jar
1/2 tsp mustard seed per jar
1 clove garlic per jar
1/2 tsp red pepper flakes (optional)
1. Start bringing large pot of water (for water bath canning) to a boil.
2. Cut pickles however you want or keep whole. Make sure to cut off the blossom end of the pickles. (The blossom ends contain enzymes that can make your pickles softer.)
3. Place dill seed, mustard seed and garlic into each jar and pack pickles into the jars.
4. Bring water and vinegar to a boil. Once boiled pour into jars leaving about a 1/2 inch headspace. Remove any air bubbles around the pickles. Wipe off rims of jars and hand tighten lids.
5. Process in your boiling water bath for 10 minutes for pints. Remove from water and place on towel on the counter. Let them cool completely. Once cooled check the seal on top of the jar. If it "pops" that means it didn't seal and you should go ahead and put them in your fridge to eat within a week or so (or less if they even last that long)
Next up is some sweet relish and some chicken stock made in the crockpot to then be canned in the pressure cooker. Those posts to follow!