Filed Under: 30 minutes or more, Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Pregnancy, Side, snack, Vegetables

Speedy Garlic Dills

Help your kids learn about the seasons, agriculture and preservations by spending an afternoon making your own pickles

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August 5th, 2008

Produced by Chareen Parsons
Words by Megan McChesney

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Servings
Makes 4 jars
Ingredients
  • One-pint mason jars (with bands and lids)
  • Jar lifter
  • 15 - 20 quart pot with tight-fitting lid (or a boiling water canner)
  • Canning rack that fits inside
  • 8 - 10 small pickling cucumbers, washed
  • 2 cups white vinegar
  • 2 cups water
  • 2 tbsp pickling salt (you can use table salt, but it might make your brine cloudy)
  • 4 heads fresh dill
  • 4 small cloves garlic, peeled
    • Directions
  • 1.

    Sanitize your jars by washing all parts in hot, soapy water and rinsing well. Dry lids and bands and put them aside. Boil the jars in your large pot or canner for 10 minutes. Turn off the heat, but keep the jars in the hot water until you're ready to use them.

  • 2.

    Trim the ends of each cucumber. Tip: Remove the entire blossom end (the bottom end away from the stem) of your cucumbers they contain an enzyme that can soften your pickles.

  • 3.

    In a saucepan, combine vinegar, water and salt and bring to a boil.

  • 4.

    Remove the jars from the hot water. Place one head of dill and one clove of garlic into each jar. Pack in cucumbers. Pour the boiling vinegar mixture over the cucumbers, leaving 1/2 inch room at the top of each jar. Tip: To spice it up, you can add a dried hot pepper to each jar.

  • 5.

    Wipe the jars clean, and screw on the lids.

  • 6.

    Bring water to a simmer in large pot, and lower the jars into the pot using the canning rack. Jars must be covered by 1 - 2 inches of water.

  • 7.

    Cover the pot with tight-fitting lid, and bring water to a rolling boil on medium-high heat. Process (allow to boil) for 10 minutes.

  • 8.

    Using jar lifter, remove the jars and allow them to dry on a clean towel.

  • 9.

    Let jars cool for at least 12 hours. Tip: Don't be alarmed if the garlic turns blue or green this is common, and perfectly safe.

  • 10.

    Make sure each jar has a proper seal (press in the centre of each lid; if it pops, it has not sealed and won't keep).

  • 11.

    Wipe jars clean with a damp cloth, label and store in a cool, dry and dark place for up to one year. After opening, store your pickles in the fridge.

    • Speedy Garlic Dills
    Photo by Michael Alberstat
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