How to Make Dill Pickles at Home
An easy recipe anyone can do!
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Ever wonder what makes dill pickles so delicious? iMag teams up with Rick Field, founder and CEO of Ricks Picks to get the dilly on dill pickles! Here, he teaches us a simple recipe to make dill pickles right from home.
Ingredients:
6 Glass pint jars
4 Lbs of pickling cucumbers
3 Dill heads (or 1 tbs of dill seed and several fronds of dill leaf)
4 Garlic cloves
1 Tbs of pickling spice
6 Whole black peppercorns
3 Cups of white vinegar
6 Tbs of kosher salt
Directions:
1. Wash 4 pounds of pickling cucumbers.
2. In each of 6 pint jars, put:
- 3 Dill heads (or 1 tbs of dill seed and several fronds of dill leaf)
- 4 Garlic cloves, peeled and halved
-1 Tbs of pickling spice
- 6 Whole black peppercorns
3. Bring 3 cups of water to a boil.
4. Mix in 3 cups of vinegar and 6 teaspoons of kosher salt. (You may need more of this mixture and should have extra on hand.) Keep this liquid at a roaring boil when placing the mixture into the jars.
5. Slice the cucumbers into quarter-inch rounds. Discard the ends.
6. Pack the cucumbers tightly into the jars, leaving a half-inch for headroom. Adjust the lids.
7. Place the jars immediately into the boiling water bath.
8. Process for 7 minutes.
9. Tighten the lids.
10. The lids are good if they don’t “pop” when you press down on them the next day.
For more:
30-Minute Recipe: Apricot Coconut Macaroons
Recipes: Buffalo Strips & Waffle Cakes
To learn more about Rick Field or to try his products, click here.
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