Easy Dill Pickles

Easy Dill Pickles

I got a load of pickling cucumbers today and have been making pickles. The first few batches have been Dill Pickles with Bread and Butter Pickles next. To make the dill pickles a little more fun I added 1 teaspoon of red pepper flakes to about half of the jars for a spicy version. 

Easy Dill Pickles

30-40 pickling cucumbers, 5 inches long, scrubbed and ends trimmed off

¾ c. sugar

¾ c. canning or pickling salt (non-iodized)

1 quart vinegar

1 quart water

7 fresh dill heads

3 T. pickling spice

7 garlic cloves, peeled, optional

Mix together the sugar, salt, vinegar, water and pickling spices and bring to a boil. Cook 10 minutes. Place a dill head in the bottom of seven clean, hot pint jars. Add the garlic, if using. Meanwhile cut trimmed and washed cucumbers into halves or quarters lengthwise and pack upright into the jars. Trim the length, if needed to fit no higher than to the shoulder of the jar. Pour over the hot brine leaving ½ -inch of headspace. Wipe rims and screw on lids. Place in a simmering water bath and process at 185 degrees F for 10 minutes. Remove and cool. Makes 7 pints.