Photo: Erik Putz
These pickles pack a punch: Think burgers, potato salad, grain bowls and straight-up snacking.
4 large garlic cloves, peeled
1 bunch fresh dill
4-qt basket pickling cucumbers, scrubbed clean and thinly sliced (about 16 cups)
3 cups white vinegar, (at least 5% acid)
2 ¼ cups granulated sugar
⅓ cup coarse pickling or kosher salt
Place 1 garlic clove in each of four clean 1-L preserving jars. Divide dill among jars. Fill each jar with cucumber slices and pack down.
In a stainless steel or enamel-lined saucepan (vinegar may react with aluminum), heat vinegar, sugar and salt over medium-high heat, stirring, until sugar and salt dissolve. Divide hot mixture equally among jars (pickling liquid will not cover cucumbers). Immediately cap each jar tightly.
Let sit at room temperature for 24 hours, turning jars upside down after 12 hours. Refrigerate for 1 week, turning jar upside down every other day (eventually, cucumbers will release enough liquid that they will be totally submerged and no longer need to be turned). Pickles are ready to eat at any point, but they reach their flavour peak after one to two weeks. Refrigerated pickles will keep for up to 1 year.
Originally published in our July + August 2017 issue. Photo by Erik Putz.
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