The best dill pickles ever!! Tart and a little spicy from the peppers! These are Simply Good Dill Pickles!!
Click here to pin these Simply Good Dill Pickles now!
Post may contain affiliate links.
Simply Good Dill Pickles
I have made lots of pickles. Lots of quick pickles. For some reason, though I had never made just plain old good dill pickles. Probably because I never had a large enough amount of pickling cucumbers to give it a go. However, I can now say I am no longer a dill pickle virgin. Let me tell you, these Simply Good Dill Pickles – were not just simply good, they were amazing! Every bit as good as though expensive fancied up jars of pickles at the store – you know the ones I’m talking about.
Now, I had what I considered “a lot” of pickling cucs. I realize that those of you who can regularly are probably chortling about now. So yes, I realize it’s a small batch, so I turned to one of my small batch preserving books, Well Preserved: Third Edition: Small Batch Preserving for the New Cook and found Simply Good Dill Pickles. I had everything on hand to make them!
I ended up with enough for 3 quart jars. Yes, I had some dead space at the top, I have not yet learned the fine art of pickle packing.
*Note the recipe is just that, a recipe. It does not contain explicit canning instructions, for those you need a good canning book.
Simply Good Dill Pickles | Preserving Your Summer!
These Simply Good Dill Pickles are a little spicy and oh so good!
- 4 lb pickling cucumbers
- 4 cups water
- 3 cups vinegar
- 12 head fresh dill plus leaves
- 8 cloves garlic peeled (optional)
- 8 small hot chili peppers optional
- 1/4 cup pickling salt
- 4 tsp mixed pickling spice
Scrub the cucumbers thoroughly and cut a 1/4 inch slice off the blossom end.
Prepare the preserving jars. (Use your canning book instructions).
Combine the water and vinegar in a saucepan. Bring to a boil, reduce heat, and keep at a simmer.
Working one jar at a time. Place 3 dill heads and some leaves, 2 garlic cloves, 2 hot peppers, 1 tablespoon salt and 1 teaspoon pickling spice in the jar. Pack the cucumbers in the jar, wedging them in (so none will float to the top), leaving 1 inch head space. Pour in the hot vinegar solution, leaving 1/2 inch headspace. Release any air bubbles, and refill leaving 1/4 inch headspace. Wipe the rims clean and seal with band and rim according to canning instructions. Repeat with remaining jars. Process the jars in a boiling water bath for 15 minutes.
Makes 4 1-quart jars.