Crispy, a good robust dill flavour and some complimenting garlic, makes for a good dill pickle in my book, or blog as the case may be… here’s my version, my family uses this one too…
This recipe can be 1/2’d and 1/4’d, as I find it’s better to make a small batch every couple days when the cucumbers are ready in the garden, than a marathon batch on the weekends.
4 1/3 c vinegar
5 c water
¼ c pickling salt
1t calcium chloride
1T pickling spice
to each 1 Litre (1 quart) jar add:
2 head dill
2-3 garlic cloves
Fill hot sterilized jars with small cucumbers and pour in boiled pickle brine until fully covered and 1″ from the mouth of the jar. Seal with hot sterilized lids.