Originally Posted by Hopz
I love pickles- heck, I like just about all things in vinegar- like olives etc.
I have been trying for several years to make home made dill pickles. I have tried several recipes from sources that ought to be reliable. The results are never what I wanted.
I have thought they were way too vinegary and I've tried reducing the ratio of vinegar to water. I have tried adding more garlic. From time to time I have had to use dill weed like in spice jars instead of dill sprigs.
Aside from any tips... what kind of vinegar do you use? Is it the plain white (acetic acid) or perhaps the apple cider vinegar? Or wine vinegar, or what?
If you have successful recipies to pass on I would appreciate it.
Here's a recipe that never fails for me.
Marlene's Dill Pickles
1.6 kgs gherkins ( pickling cucumbers)
1.3 lts brine (made with 20% white vinegar, 20% white wine vinegar, 60% water, 2 tablespoons of salt - bring to a boil till the salt dissolves)
3-4 cloves garlic
Pickling spice ( a tbsp each black peppercorns, coriander seed, yellow mustard seed, + 1 small dried chili pepper per jar)
1 1/2 tbsps sugar
A few sprigs of fresh dill
6 500cc jars, sterilised.
Put the jars in a 200ş oven while you prepare the pickles and the brine.
Wash and scrub the pickles clean, removing any damaged skin or blemishes. Slice vertically into 4 spears ( more if the cucumbers are big).
Remove the jars from the oven. Place a few slices of garlic in the bottom of the jar, a sprig of dill and a tsp or two of pickling spěce. Pack the pickles into the jar, then fill the jar with hot brine. Do this with all the pickles.
Water bath for 15 minutes, remove and cool.
These are best after about a week or so.