Bolstered by my success with the bread and butter pickles, I searched online for a dill pickle recipe and found one on Epicurious which I adapted only slightly.
Epicurious | © 2001 by Eleanor Topp and Margaret Howard
Makes 4 pint (500 mL) jars or 2 quart jars
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters or slices. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.
· 8-10 small pickling cucumbers or sliced larger pickles (about 3pounds/1.5kg)
· 2 cups (500 mL) white vinegar
· 1 cups (500 mL) water
· 2 tablespoons (25 mL) pickling salt
· 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
· 4 small cloves garlic or slice several large garlic cloves and add to each jar
1. If using larger pickles slice into ¼-1/2 inch slices or for medium sized, cut into quarters lengthwise
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Add cucumbers and bring back to boil
4.. Place 1 or two sprigs of fresh dill and 1 or more cloves of garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers.
I do not process the cucumbers so they need to be kept in the fridge and eaten within a few weeks. It will take a few days before they are at their peak of flavor.