![\"pickles\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2013\/05\/pickles.jpg\")
<\/p>\n<\/p>\n
Dill Pickles<\/p>\n
Yield: Approximately 8 pints (total yield varies depending on size of cucumbers)<\/p>\n
Ingredients<\/p>\n
2 overflowing quarts of pickling cucumbers. They can be sliced into coins, lengths, quarters or left whole.
\n 4 cups apple cider vinegar
\n 4 cups water
\n 5 tablespoons pickling salt. Pickling salt is pure salt without iodine or anti-caking agents.
\n 1 teaspoon dill seed per jar (8 teaspoons total)
\n 1\/2 teaspoon mustard seed per jar (4 teaspoons total)
\n 1\/2 teaspoon black peppercorns per jar (4 teaspoons total)<\/p>\n
Instructions<\/p>\n
Wash and slice the cucumbers.<\/p>\n
In a large pan, combine vinegar, water and salt. Bring to a simmer.<\/p>\n
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. <\/p>\n
Pour the brine into the jar, leaving 1\/2 inch headspace.<\/p>\n
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.<\/p>\n
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing\/tapping on the lid).<\/p>\n
Pickles can be stored in a cool, dry place for up to a year.<\/p>\n
If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they\u2019re cool.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dill Pickles Yield: Approximately 8 pints (total yield varies depending on size of cucumbers) Ingredients 2 overflowing quarts of pickling cucumbers. They can be sliced into coins, lengths, quarters or left whole. 4 cups apple cider vinegar 4 cups water 5 tablespoons pickling salt. Pickling salt is pure salt without iodine or anti-caking agents. 1…<\/p>\n