Dill pickle recipe

Per quart measurements:

1 cup filtered water
1 cup white vinegar
2 crushed garlic cloves
2 teaspoons dill seed
1 teaspoon red pepper flakes
1 tablespoon canning salt
2 grams fresh dill

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Wash and cut off the blooming ends of the cucumbers – they contain an enzyme that causes the cucumbers to get mushy when they aren’t connected to the vine.

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Pack them all into jars, bring your brine just to a boil. You can either put your seasoning in the brine and divy it up into the jars after, or put them directly in the jars and just boil the brine.

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Tap on the jars to get the bubbles out. Cap them and put them in a closet. I have been giving mine 3 days to ferment, but you can taste them each day if you’d like. Refrigeration stops the fermentation process. They should keep refrigerated for around 6 weeks, or you can properly can them to last for years.

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