Hazel’s Dill Pickles
Our grandmothers recipe comes out perfectly, a favorite among family and friends. The pickles keep for a surprisingly long time in the fridge, but they eventually lose their crisp. Try sipping the pickle juice from a shot glass after dinner to help with digestion, ease indigestion, and mellow out nausea. Makes 6 pints.
What You’ll Need:
- 4 pounds, whole pickling cucumber
- 3 tablespoons, salt
- 3 cups, apple cider vinegar
- 3 cups water
Seasonings Per Pint Jar:
- 2 cloves, garlic, peeled and halved
- 1 teaspoon, yellow mustard seeds, whole
- 1 head, fresh dill flower/seed heads
- 1 ½ teaspoons, dill seed
- 3 black peppercorns, whole
- 1 hot pepper (optional)
- Slice cucumbers (don’t peel) into spears or circles. Loosely fill 6 clean, hot pint jars with them. Meanwhile, bring salt, vinegar, and water to a boil. Add seasonings to each jar, then fill with brine. Refrigerate for 2 weeks before eating. They keep for several months, possibly years, in the fridge.