Homemade Pickles

My brood goes through pickles like they are going out of style. They are also picky and only like two kinds, Clausen and homemade. Since the Clausen pickles can cost as much as $4 for a quart jar, I grow my own cucumbers and make pickles for about $1 a quart {includes the cost of the jar, cost is about 30 cents once I have the jars}. I also like that I can add anything I want to change the flavor.

Dill Pickles

Eight pint or four quart jars with flat lids and rings

Brine:

3 quarts water

1 quart cider vinegar

1 cup kosher salt

5 pounds pickling cucumbers

8 dill heads

8 cloves garlic, crushed

2 teaspoons whole mustard seed

2 teaspoons whole peppercorns

2 teaspoons chili flakes (optional)

12 hot peppers, cut in half (optional)

Bring hot water canner to a boil. Combine brine ingredients in a six quart pot. Bring to a boil. Wash jars, lids and rings in hot, soapy water. Place lids in a small pot of simmering water.

Put 1 dill head, 1 garlic clove, 1/4 teaspoon mustard seed, 1/4 teaspoon peppercorns, 1/4 teaspoon chili flakes (if using) and 1 1/2 hot peppers (if using) in each pint jar (double if using quarts).

Wash cucumbers, rubbing to remove spines.

If cucumbers are large cut into slices or quarters.

Pack cucumbers into jars leaving 1/2 an inch of head space. Pour hot brine into jars and seal with a lid and ring. Place in canner and process pints for 10 minutes, quarts for 15 minutes.

Remove from canner. Let sit overnight. Remove rings and check for seal. If unsealed store in refrigerator, otherwise, store in a cool, dark place for up to 1 year.