Spicy garlic dill pickles
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5
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Course
Condiments
Spicy garlic dill pickles
Description
The cucumbers are thoroughly washed and dried before being tightly packed with fresh dill, peeled garlic cloves, bay leaf, dried chili pepper, and optional horseradish into a sterilized 1-litre jar. A hot brine made from boiling water, white vinegar, sugar, and pickling salt is poured over to fully cover the cucumbers, leaving about an inch of headspace.
Jars can be sealed for refrigerator pickling or processed in a hot-water bath for 10-12 minutes, which initiates color change in cucumbers and preserves them for longer storage. The pickles should be allowed to develop flavor for 2-3 weeks before tasting.
These pickles offer a zesty, crunchy addition to meals or snacks. They pair well with vodka or hummus and can add a spicy, tangy component to sandwiches or charcuterie.
Ingredients
- For a jar of pickles:
- 2-3 cups cornichon cucumbers or as many as fit in a 1-litre jar, washed and dried thoroughly, small
- 2 cups of water
- 1 cup white vinegar
- ⅙ cup sugar
- ¼ cup pickling salt
- 2 garlic peeled, cloves
- 1 dry red chili peppers whole
- 1 bay leaf
- 1 teaspoon horseradish optional
- dill several sprigs
Instructions
- Thoroughly wash and dry your cucumbers. Pick through for any ones going soft, and discard.
- Thoroughly clean and sterilize a 1-litre jar with a two-piece lid. If canning pickles in a traditional hot-water-bath method, prepare all of your tools (I follow Food in Jars' Marisa McClellan's excellent guide for canning, http://foodinjars.com/2013/07/new-to-canning-start-here-boiling-water-bath-canning/).
- Line sterilized jars with dill, garlic, bay leaf, chilli, and horseradish. Pack with scrubbed cucumbers, leaving one inch of room between the top of the jar and the lid.
- Bring water, vinegar, sugar and salt to a boil in a large pot. Pour hot brine over the cucumbers, ensuring the one inch of room at the top remains (but no more!). Seal jars. If following hot-water-bath canning procedures, boil jars long enough for the cucumbers to discolour, 10-12 minutes. Otherwise, place jar in fridge.
- Wait 2-3 weeks to taste. When ready, serve pickles with vodka, hummus, or whatever floats your boat.
User Reviews
Overall Rating
5
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