Garlic Dill Pickles

Although its now not really a good season for pickles, here is the recipe I used to make pickles last summer. I went to the Michinoeki in Towada and bought 5kgs of cucumbers. I ended up with around twenty jars of pickles, my wife gave most of them away, and we are down to our last three jars.

Bring the following to a boil:
2 Cups white vinegar
2 Cups Water
2 Tbs Pickling Salt

Into each jar put the following spices, pack jar well with cucumbers. You can cut the cucumbers into small pieces, or leave larger. Make sure to cut both ends off. The flower end contains enzymes that will make the cucumbers spoil faster.

One clove of garlic per jar
1 tsp Dill Seed
1/2 tsp Black peppercorns
1/4 tsp Mustard Seeds
1/4 tsp Crushed Red Pepper Flakes


Use the cold pack method, that is, pour the boiling brine into the jars, bubble well, wipe rims put on covers, and process for 10 minutes in a water bath.
If you are making these for the fridge, just pour the hot brine over the cucumbers, and let cool before putting into the fridge.

These pickles are great with everything. I love them as a side to really any meal. The sealed jars will last for up to a year. Once opened they should be eaten within about a month.


Enjoy!