Harvest dill pickles

This time of year it is a Saturday ritual to go to the farmers market, get as many veggies as possible and feast. It's the best part of summer, seeing everyone at the market, getting too much sun and eating our hearts out. But the masochist in me can't help but think, on these lovely Satudays, about long, dark winter days when you have to put a lot more effort into seeing people and getting good fresh food. I can't say I succeed in this effort, usually I'm accused of being out of town all winter because I rarely get off my couch. But eating pickles on the couch, that doesn't sound so bad! So, this morning at the market, I loaded up with pickling cucumbers, jalepenos, garlic and picked fresh dill out of my yard as well as dill seeds that I had neglected to pick that dried out in the sun. 

First things first, of all of the steps, this one can't be skipped, sterilize the jars! (Put the jars and lids in  large pot covered at least half way with water, bring to a boil for ten minutes). I use old jars, but get new fresh 'self selling' lids. Remove the jars from the water with tongs and let them dry. 

While cutting up the veggies and sterilizing the jars, mix up the brine and put it over heat. It will be ready to add to the jars when it is boiling. 

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Put the sliced cucumbers into the jars, it is important to pack them tight so when the brine is added they don't float to the top. squeeze the garlic, fresh dills and jalepenios in the cracks of the cuc's and top them off with some pepper corns and dill seeds. Now that the jars are packed they are ready to go. 
It's best to use a large canning funnel to add the brine to the jars, to keep the edge of the jar clean.  It's important that the brine is boiling when it is added to the jar since I'm skipping the sealing step, the boiling brine will create a vacuum in the jar. Pour the brine over the cucumbers until they are all covered, and there is a little room left at the top of the jar. take a damp paper towel or rag and whip around the edge of the jar. This will remove any brine that can prevent a seal and if there is a chip in the jar you will be able to feel it. 
Put the lid on and tighten the ring and you are done!  If you push on the lid at first you will here it pop up and down, as the brine cools and the seal is created the lid should no longer pop, but stay down. If the lid does not seal the pickles are no good to age. You can put them in the fridge and eat them fresh. 

If they do seal all that's left to do is write the date on them and let them sit for 4-6 weeks before you can pop them open! 

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5 lbs pickling cucumbers cut into quarters
5 sliced jalepenios
2 heads of garlic peeled and cut into large chunks
1 Tablespoons whole black peppercorn
fresh dill
2 tablespoons dried dill seeds

For the brine:
4 cups vinegar 
5 cups water
1/2 cup salt (kosher or anything else as long as there is no iodine)
 

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