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DIY: dill + garlic PICKLES

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With summer coming to an end, tis' the season to preserve the garden. One of my favourites being dill + garlic pickles. Whether you prefer "quickles" and put them right into the fridge or process these pickles in a water bath canner for 10 minutes (check processing times within your area), they are a quick and easy canning go-to. 
Recipe: 
roughly 1/4 bushel of pickling cucumbers (All varies on how they are cut, size etc.)
12 cups of vinegar
14 cups of water
1 1/2 cups + 1 Tbsp pickling salt
++ dill
++ garlic
Soapy wash your jars and boil them to sterilize
boil lids + rings until ready to process and ladle into jars
boil your water + vinegar mix and ladle into hot jars filled with clean cucumbers, dill and garlic. 
...if making "quickles" allow to cool then transfer to the fridge
if processing, bring water bath to a boil and process jars for 10 minutes, remove and let to sit for 24 hours before testing lids and removing rings for storage.