Dill Pickle Recipe

A few weeks ago Nova Scotia was hit by Hurricane Dorian, fortunately for us there was not a lot of damage at the farm. But, not knowing what was coming, I tried to get as much out of the garden as I could before it hit. This meant that I had an abundance of cucumbers, so I decided to try to make dill pickles, during the storm, with the power flickering #stormpickles. We had to let them sit a few weeks, but the boys cracked them opened last night and kept raving about how delicious they are!! So I thought I'd share the recipe here because it was so easy!! I don't follow recipes well, or measure things, so bear with me, this is a combination of a few recipes I found and a bit of improvising.

Recipe:
12-14 medium size cucumbers
Green dill heads( the flower) 1 per jar
2 garlic cloves per jar ( I like very garlicy dill pickles, you could use just one as well)
1 Tbsp. Pickling Spice per Jar (I used Club House)
1tsp. Dill Seeds per jar
Pickle Brine:
4 cups white vinegar 
4 cups water 
1/2 cup Pickling Salt 

​Instructions:
First put the ingredients for the brine in a large pot and bring to boil, do the following while it's heating up. Cut the cucumbers into spears, the length of the Mason Jars you will be using (I got extra tall ones). Put the pickling spice, dill seeds, garlic, and fresh dill in the jar. Fill the jars with the cucumber Spears. Now take the brine that you have boiled and fill mason jars, covering the cucumbers, leaving about 1/2 inch at the top, put the lids on as you go.
Some of mine sealed themselves as I went along, but I put them in the canning pot and boiled them for about 10 minutes, this way I knew they were all sealed. If you plan to eat them right away skip this and throw them in the fridge. That's it! It might have taken me 1.5 hours to make 9 jars.
It got the kids approval, so I will definitely be making them again next season!
Enjoy
​S