Lisa Atwood, Rebecca Courchesne, Rick Field

Classic Dill Pickles

Name: Classic Dill Pickles
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: 2 Tbsp kosher salt; 6 Tbsp (1½ oz/45 g) pickling spice (purchased); 3 cups (24 fl oz/750 ml) distilled white vinegar (5 percent acidity); 36 peppercorns; 6 lb (3 kg) Kirby cucumbers, each about 1½ inches (4 cm) in diameter, cut into slices ½ inch (12 mm) thick; 6 large, mature dill heads, or 6 Tbsp (1½ oz/45 g) dill seeds and 24 fresh dill sprigs; 24 cloves garlic

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Some things, like these crisp dill pickles, are classic for a reason. If you are new to pickling vegetables, start with this straightforward recipe. Make the pickles at the height of summer, when small Kirby cucumbers and heads of fresh dill can be found at local farmers’ markets.

Ingredients

3 cups (24 fl oz/750 ml) distilled white vinegar (5 percent acidity)
2

Vegan
Gluten-free
Summer

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar and salt. Add 3 cups (24 fl oz/