This dill pickle recipe makes approximately 7 quart jars
1 Quart – Apple cider vinegar (5% acid)
4 Quarts – Water
1 Cup – Kosher salt (Diamond Crystal)
1-1/2 Tsp – Turmeric
8 Pounds – Cucumbers, pickle size
7 Stems – Dill weed flower
14 Cloves – Garlic, peeled
7 Small – Cayenne peppers (optional)
1. Bring vinegar, water, kosher salt and turmeric to a biol for one minute. (You can make this brine weeks in advance.) Place the cooled brine in a clean container with a tight-fitting lid (i.e. a water jug).
2. Clean cucumbers under cold water.
3. In each of 7 quart jars, place one dill weed stem, 2 cloves of garlic, and one cayenne pepper, if using. Pack with clean cucumbers.
COOK’S NOTE: You can cut the cucumbers to fit the jar.
4. Cover pickles with brine to neck ring.
5. Have ready one quart of boiling water on the stove. Boil the lids for one minute to sanitize. Fit the cleaned lids on top of the jars and secure tightly with screw ring.
6. Place covered jars in a deep pot. You must have a rack on the bottom of the pan. (The jars could crack if sitting on the pan’s bottom.) Fill pot with cold water to neck ring of jars. Place pot on high heat. Bring water temperature to 210º F. DO NOT bring to a full rolling boil. Turn heat off immediately when 210º F temperature is reached.
7. Let dill pickles stand in pot of water until cool, up to 8 hours. Remove jars, check seals and date jars.
8. Let dill pickles stand for 2 days before enjoying.
This is a gluten-free, dairy-free, vegan recipe.