It’s now the end of July and the garden is in full force! Especially the cucumbers, okra, eggplant and squash.
Every pantry should have some pickles tucked away as special treat. Here is my favorite dill pickle brine recipe. This is a very versatile recipe that can be used with beans (dilly beans), okra, squash, eggplant and especially cucumbers, just replace the cucumber spears with beans, okra or squash.
Ingredients (Makes 8 pints):
- 4 pounds of pickling cucmbers
- 8 heads of fresh dill
- 8 cleaned cloves of garlic
- 1/2 cup of pickling salt
- 4 cups of apple cider vinegar (canning grade)
- 4 cups of water
- 1 tablespoon mustard seeds
- 1 tsp red pepper flakes (optional)
- Prepare your pint jars for canning (wash/sterilize).
- Prepare your water bath canner.
- Slice your cucumbers into spears that fit into pint jars leaving 1/2 inch head-space.
- For Okra, slice off the stems, leave the caps, and slice off the tip of the bottom.
- For dilly beans, remove the top stem area and the tip at the bottom.
- For squash slice like you would cucumbers.
- For eggplant, slice into rounds or into strips, skin on.
- Pack each jar tightly.
- Add one clove of garlic and one head of dill in each jar.
- Add in your red pepper flakes if you choose to have spicy.
- In a large pot combine your vinegar, water, mustard seeds and salt and bring to a boil.
- Pour hot liquid into each jar, leaving 1/2 inch head-space.
- Clean the mouth of each jar, placing on the lids and rings. Make sure your rings are tight, but not like Hercules tight.
- Place in your water bath canner and process for 10 minutes AFTER your water bath canner reaches a full boil. (Please refer to your canner’s directions for best results).
- Remove and cool, they will POP when sealed.
- It’s best to leave sitting for 12-24 hours before moving into storage.
Until Next Time,
Mrs. Kay Lynn Rice