Homemade pickles

Homemade dill pickles recipe

Based on the recipe from National Centre for Home Food Preservation - Qick Fresh-Pack Dill Pickles.

I had to make adjustments for a 2 lb and 12 oz batch as the original recipe calls for 8 lb. To prevent risk of botulism, please ensure to only follow trusted recipe resources and to do your own calculations if you’re changing the ratios.

This is my recipe, based on the NCHFP Quick dill pickle recipe.

Make a salt brine of 1/3 cup salt and 1500 ml of water.
After cutting off blossom ends and washing the cucumbers, soak them in the salt water for 24-36 hours. Drain and rinse.

Boil 650 mL of water and 550 mL vinegar.
Add 86 g salt and 43 g sugar.

Pack sterile jars with garlic, dill and pickling spice. Put the pickles in the jars and fill with the liquid, leaving 1/2 inch room. Gently poke with a spoon to release air bubbles. Put on lids and rings loosely. Boil for 10 minutes, ensuring the jars are completely submerged.

Видео Homemade pickles канала Lana Ti