I love dill pickles and I have been toying with dill pickle recipes for years. This one is the best I have ever come up with. All you pastrami guys need to try this, because a good pastrami sandwich needs a great garlic dill. Here is the recipe:
4 - 1 pint canning jars
2 lbs. pickling cukes
In each jar put:
1 onion slice
1 heaping TB minced garlic or 3 garlic cloves
1/2 tsp dry dill weed or 3-4 fresh dill sprigs
1/2 tsp dill seed
1/8 tsp alum
1/8 tsp mustard seed
If you want spicy dills add:
1/8 tsp red pepper flakes
2 slices fresh jalapeno pepper with seeds
1 cup white vinegar
3 cups distilled water
1/4 cup pickling salt
AMENDED RECIPE FOR VACUUM CANISTERS
3 LBS PICKLING CUKES
1 LARGE FOODSAVER CANISTER
INTO THE CANNISTER PUT:
1/2 ONION, SLICED THIN
1/2 CUP MINCED GARLIC
1 TBS DRY DILL WEED
1 TBS DRY DILL SEED
3/4 TSP ALUM
3/4 TSP MUSTARD SEED
FOR SPICY ADD:
1 SLICED JALAPENO
1/2 TBS CRUSHED RED PEPPER FLAKES
MAKE THE SAME AMOUNT OF BRINE:
FOLLOW THE RECIPE & VACUUM THE CANISTER, &
REFRIGERATE FOR 3 DAYS & THEY ARE READY TO EAT.
Here in Sebring, Walmart sells 2 lb bags of pickling cukes. You have to get very hard cukes to start with or you will not have crisp pickles.
I try to buy them when they are grown in the US if possible.
First thing is to soak them in ice water for 4 hours.
Here's all the ingredients
After 4 hours I slice them into spears. First cut off both ends of the cuke. I have a cutting mat with lines on it so the pickles are all the same size & fit the jar perfectly.
FOR VACUUM CANISTER THEY DON'T HAVE TO BE THE SAME LENGTH.
Next put the spears back in the ice water and heat the brine to a boil
Put the spices in the jars, then pack the jars with the spears as tight as you can
FOR CANISTER, PACK TIGHT ALSO.
I had a couple left over, but that's ok, they are really good in salads
Next fill the jars with the hot brine all the way to the rim, don't leave any head room like you would for canning.
SAME WITH THE CANISTER FILL ALMOST TO THE RIM.
Now comes the hard part. You have to put these in the fridge for a minimum of 6 weeks. The longer they stay in there the more flavor they get. I usually don't touch them for 3 months, and 6 months is perfect.
Here is a jar that is 3 months old, you can see the difference in color in the pickles.
GOOD NEWS THE ONES IN THE VACUUM CANISTER ARE READY TO EAT IN 3 DAYS!
HERE THEY ARE ALL READY FOR THE FRIDGE.
I LET THESE GO FOR 5 DAYS, BECAUSE I LIKE STRONG PICKLES. THE COLOR LOOKS LIKE THEY HAVE BEEN PICKLING FOR 4 OR 5 MONTHS.
I TOOK THEM OUT OF THE CANISTERS & PUT THEM IN A LARGE CONTAINER & INTO THE FRIDGE TO STORE UNTIL I EAT THEM.
THIS WAS JUST TOO EASY.
I use the bottom shelf in our beer fridge for pickles. It will hold 20 jars. When I eat 4 jars I make a new 4 jar batch. This way I always have a steady supply of awesome garlic dills.
I promise you that you will never buy pickles in the store if you try this. You cannot get a pickle with this much flavor & so crunchy it will break your teeth.
Thanks for looking and I sure hope you guys will give this a try.