Dill Pickles / Castraveți murați cu mărar

Directions

1. Wash cucumbers and soak in ice water (or very cold water) for 2 ½ hours. Refresh ice/water as required.

2. Sterilize 8 – 1 L canning jars and lids in boiling water for at least 10 minutes*.

3. In a large pot over medium high heat, combine vinegar, water and pickling salt. Bring brine to a rolling boil.

4. In each jar place 2 half cloves of garlic, 1 head of dill, and enough cucumbers to fill the jar.

5. Then add an additional half clove garlic and 1 more sprig of dill on top of the cucumbers.

6. Fill the jar with hot brine.

7. Seal jars making sure the rim is clear of residue.

8. Process sealed jars in boiling water bath for 20 minutes.

9. Store pickles for a minimum of eight weeks before eating. Refrigerate after opening.

10. Pickles will keep for up to 2 years if stored in a dry cool place.

 

Notes: It is extremely important to sterilize your jars as best as you can before canning.  Any bacteria will multiply quickly and can make you very, very sick. Do not skip a sterilization step to save time! Also, the colder and longer you’re able to soak the cucumbers the crunchier a pickle you will have.

 

Substitutions: Pickling salt/table salt (but will alter color of pickles)