Mmmm. Who doesn’t like a good pickle??
This recipe is for a 1/2 gallon mason jar. I used a 1/2 gallon wide mouth Ball Jar. You will probably need to double, triple or quadruple this recipe because one jar can only fit about 6-7 medium sized Kirby cucumbers.
Ingredients:
- 3-4 garlic cloves, washed and cut in half
- a large clump of fresh dill, washed and thoroughly checked
- 2-3 slices jalapeno peppers
- 2 TBSP kosher salt (avoid brands which contain anti-caking agents)
- 1 TBSP pickling spice (there are many brands. I would advise you to choose one which does NOT contain cinnamon)
- AS MANY fresh Kirby cucumbers as you can fit in the jar, wash thoroughly. Medium sized cucumbers are ideal.
Directions:
Place the garlic, dill and jalapeno peppers into the jar. Add the salt and pickling spice. Then, pack as many pickles as you can into the jar. Fill the jar with really hot (not boiling) water all the way till the top. Close the jar VERY tightly and turn it upside down on a towel. Leave it there for about 1/2 an hour and then tighten the lid again. You should not be able to hear a popping sound when you press the center of the lid. Place the jars in a cool dark place for a minimum of 4 weeks. The longer they pickle, the stronger the taste. These pickles could last a very long time if they are left unopened.
Refrigerate after opening.
