Pickling

Hey Guys!, i'm back with a another blog and i'm here to talk about picking. I'm not a fan of pickles, but might as well try to modify it, so it can taste better. I was looking online for some recipes and the first one I saw was "Garlic Dill Pickles", and I was "ok lets try this". So when I was reading this, I thought it would be ready in one day. Nope one week!. So after one week of making these Garlic Dill Pickles and tasting them. They were amazing!, never had such a amazing tasty pickle before. The recipe for the Garlic Dill Pickle will be below and the instructions. Hope you guys enjoyed on todays blog, and I'll see you guys later. Cheers

Alex T

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes

Procedures

1. 1
   Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. 2
   Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. 3
   Combine vinegar, water and salt in sauce pan and bring to a boil.
4. 4
   Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. 5
   Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. 6
   Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. 7
   Wipe rims and apply lids and bands (don't screw them on too tightly).
8. 8
   If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. 9
   When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. 10
    If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.

    
    
11. 11
    Let pickles rest for at least one week before eating.