Friday, August 2, 2013

{Recipe} How to Make Cold Process Dill Pickles from Fresh Cucumbers

We grow two kinds of cucumbers in my garden every year - small bumpy cucumbers for pickles and english-style cucumbers for salads and juicing. And lucky me: I can have as many pickles as I want on the Shaklee 180 program. Here is my tried and true cold pickle recipes that is salty and garlicy and oh-so-delicious.



You can watch me make pickles live here:

Ingredients
  • Cucumbers - 35 small/medium, 15-20 medium/large
  • 2 Tbsp Pickling Spice
  • 4 Tbsp Organic Whole Dill Seed (NOT dill weed)
  • 8 small or 4 large garlic cloves, peeled
  • 1 gallon cold water
  • 1 cup apple cider vinegar
  • 2/3 cup canning and pickling salt (NOT table salt)
Directions
  1. Clean cucumbers well  but don't scrub so hard to damage their skin. Set aside
  2. Clean jars in a dishwasher. These will not be heat processed so official "canning" jars are not needed but jars should be immaculately clean.
  3. Mix together pickling spice and dill seed in a small bowl. Set aside.
  4. Prepare brine by mixing together water, vinegar and salt in a large bowl. Mix very well with a whisk until all traces of salt are completely dissolved. Set aside.
  5. Fill clean jars with cucumbers. You can insert them whole, in half, spears or slices. If using smaller pieces (like slices) that stack well, layer the cucumbers, 1.5 Tssp mixed spices and 1 or 2 garlic cloves in the jar. If doing whole pickles or spears, you can fill the jar with cucumbers first and then add the 1.5 Tbsp spices and garlic later, shaking to fill in gaps.
  6. Once jars are filled, top cucumbers with brine. Tap on the counter or insert a clean butter knife and press against the cucumbers as needed to remove air bubbles. Be sure to completely cover the cucumbers with brine. Save any extra brine in clear jars for your next pickling session.
  7. Leave the pickle jars on the counter at room temperature for 4-5 days. Cover the openings lightly with the lid (don't screw down all the way) or with cheese cloth to keep bugs and dust out. Start tasting the pickles on day 4 and once they reach the desired level of pickly-ness, tightern the lids all the way and store in the refrigerator.

    Pickles prepared this way can keep for 2-3 months. Be sure any pickles remaining in the jar as you eat through them are covered with pickling solution.
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Disclosure: This is a sponsored post as part of the Shaklee Corporation blogger program. I have received free products, online support and incentives for participating in the Shaklee Corporation blogger program. My opinions are my own. I am also a Shaklee Independent Distributor. People following the weight-loss portion of the Shaklee 180™ Program can expect to lose 1-2 pounds per week.

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9 comments:

  1. I had actually just shared on my FB recently, that I was looking for Pickle Recipes :) This looks yummy! PINNED! and I will Fb later today :)

    ReplyDelete
  2. Did you mean 4 large garlic cloves or 8 small garlic cloves?

    ReplyDelete
    Replies
    1. Oh goodness, indeed I did! I just fixed it. Thank you!

      Delete
  3. Will any garden cucumber work?? Or do you need a specific variety?

    ReplyDelete
    Replies
    1. You can use any kind of cucumber but they are best when the cucumbers are on the small side. If they get too big they start getting large seeds and just aren't as good.

      Delete

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