Recipe of the month- Garlic Dill Pickles
Recipe of the Month: Garlic Dill Pickles
4 lbs cucumbers (5-6 in long)
¼ c minced garlic
2 jalapenos thinly sliced
½ c fresh dill
Slice cucumbers into ½ in thick slices and put in a clean crock or non-corrosive container. Add the garlic, jalapenos and dill.
4 c white vinegar ½ c sugar
2 c water 6 T Kosher salt
5 T pickling spices 2 T mustard seed
2 T pepper corns
Combine the brine ingredients in a sauce pan and bring to a boil. Cool for several minutes and stir into the cucumber slices and mixture to combine. Let cool at room temperature. Cover with a lid and store in the refrigerator for one week before beginning to eat.
Recipe reprinted with permission from member Charles Walker, from our 2018 Cookfresh Recipe Collection Brochure.
You can submit your recipes for the 2019 Cookfresh Recipe Brochure by mailing to the Farm Bureau or to [email protected].