Dill
Pickles
You'll need a 12 quart pot, 1 litre mason jars and a 1 liter measuring cup.
salt
white distilled vinegar
water
fresh pickling cucumbers (length to diameter ratio of 3:1)
4 cloves garlic, chopped
2 tbsp chopped dill
1/4 cup hot banana peppers, sliced (optional)
1. To make the brine, add 60 ml salt to 250 ml vinegar to 1 liter water.
Mix until dissolved. Then add garlic, dill and peppers if using.
2. Pack cucumbers tightly into the jar (whole or sliced).
Add brine mixture to jars and fill to 1/4 inch from the rim of the jar.
Close cap tightly and place jars upright into the pot (do not stack them).
3. Fill pot with tap water slowly so the pot overflows slowly.
Adding water too quickly may crack the jars! Continue until the jars are
cool enough to hold against your face. Store in a dark cool place.
Your pickles will be ready to eat the next day. Best served chilled.
You shall judge a man by his foes as well as by his friends.
- Joseph Conrad