German Dill Pickles Recipe
Author: Anna @ Northern Homestead
Serves: 12 pint jars (500ml)
- 8 lb (3.63 kg) pickling cucumbers
- 2 liters (8 cups) water
- 1.5 liter (6 cups) vinegar
- 4 teaspoons salt
- 6 tablespoons sugar
- 12 cloves garlic
- 12 fresh dill heads
- 12 bay leaves
- 24 slices horseradish root
- 12 teaspoons mustard seeds
- 12 teaspoons black peppercorns
- 12 teaspoons juniper berries (I went without)
- Prepare pickling cucumber ahead of time as described in the blog post.
- In a large pot combine water, vinegar, salt, and sugar and bring to a boil.
- Put in each jar a dill head, a sliced clove of garlic, two slices of horseradish roots, and a bay leaf.
- Pack cucumbers into jars, leave a generous ½ inch of headspace.
- Top each jar with a teaspoon each of muster seeds, peppercorn and juniper berries.
- Ladle hot pickling liquid into jars to cover the cucumbers. Leave ½ inch of headspace.
- Wipe rim, center lid on the jar, screw band.
- Place jars into the canner and process for 10 minutes. Adjust to your altitude.
- Remove canner lid, wait 5 minutes, then remove jars, cool and store.
Recipe by Northern Homestead at https://northernhomestead.com/german-dill-pickles-recipe/
3.5.3251