Recipe: Scooters Dilly Delis

Recipe yields: 12 Half-Pint Mason Jars

7 each Cucumbers
2-3 bunches Fresh Dill
1/4 cup Pickling Salt
1/2 cup White Vinegar
8 cups Water
12 each Garlic Cloves

Method:

1. In a pot, combine the salt, water and vinegar. Place on the stove until it begins to boil and all of the salt is dissolved. Turn off and let cool for 10-15 minutes.(For more flavor, add some dill to this)

2. Wash cucumbers, remove each end of cucumber, discard. Slice cucumbers as thin as you want and keep them all the same thickness. If you have a mandolin, use it to make a nice thin pickle.

3. By now your jars are clean and sanitized, place a garlic clove in the bottom of each jar.

4. For each jar, pinch off some dill into each jar, what 1 teaspoon chopped would look like*.

5. Place the cucumbers into each jar, and pack them in!!! When they go into the water bath they will shrink, once cooled you will have a dead space in your jar that has no pickles, such a waste!!! Leave a generous 1/2 inch of top of jar.

6. Ladle in your hot liquid into jar to cover the pickles, leaving 1/2 inch head-space. Remove all air bubbles and adjust head-space, you may need to add more liquid.

7. Wipe rim of each jar and place the lid on the jar. Screw band down until resistance is met, from here get the jar fingertip-tight.

8. Place jars in your pot of water on the stove, ensure that they are fully submerged by water. Bring them to a boil, reduce heat and keep at a consistent 180 degrees for 30 minutes to pasteurize your pickles. Turn off burner, wait five minutes. Remove jars, cool and store.

They will last up to a year in a cool, dark place. I doubt they will last that long, anyway enjoy and please let me know how your pickles turn out!!!!





*If this is too much, add less, if you want more dill flavor, add more, just take note of what you like so you can replicate it again.

Note: Before you start this recipe, have your jars and lids sanitized and ready for canning. Also get your canning pot on the stove.