Homemade Dill Pickles and Bread and Butter Pickles

If love pickles but have never had the opportunity to make them yourself, now's your chance. It's super easy to do and will give you great ideas on how you can pickle more fresh produce at your house to enhance the flavor and preserve the life of the food.

Ingredients for the Dill Pickles:

• 12 pickling cucumbers
• 8 sprigs fresh dill
• 3 cups water
• 1 cup white vinegar
• 12 finely minced cloves of garlic
• ½ teaspoon crushed red pepper flakes
• ¼ cup sea salt

Serves 96
Prep Time: 5 minutes
Cook Time: 5 minutes
Cool Time: 60 minutes
Procedures:

1. Slice your pickles to your desired slice and pack them into 4 16-ounce sterilized mason jars.
2. Place 2 sprigs of fresh dill into each jar alongside the cucumbers. Set aside.
3. In a large pot add the water, vinegar, garlic, red pepper flakes and salt and bring to a boil or until the salt is dissolved.
4. Evenly pour the brine liquid overtop of the cucumbers in the jar until they are completely covered.
5. Cool to room temperature, add a lid, label and date and store in the refrigerator for 4-6 weeks.

CHEF NOTES:
• STORING: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.
• FREEZING: Pickles do not freeze well so we advise against it.
• HOW TO SEAL: Once the brine has been poured over top of the cucumbers you will immediately screw on the lid and place into a pot of boiling water with a rack in it and boil for 10 minutes.
• Simply cool it too room temperature and keep for up to 1 year. You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it.
• If you can’t find any pickling cucumber varieties you can simply slice a regular or hothouse cucumber into spears or chips.

For the Bread and Butter Pickles:

• 12 pickling cucumbers
• 2 cups distilled vinegar
• 2 cups apple cider vinegar
• 2 ½ cups sugar
• 1 peeled thinly sliced yellow onion
• 3 finely minced garlic cloves
• 1 ½ tablespoons sea salt
• 2 tablespoons mustard seeds
• 1 tablespoon celery seed
• 1 tablespoon turmeric
• 12-15 cloves
48
5 minutes
15 minutes
60 minutes

1. Slice your pickles to your desired slice and pack them into 4 16-ounce sterilized mason jars.
2. In a large pot add the vinegars, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric and cloves to a pot and bring to a boil or until the sugar and salt is dissolved.
3. Evenly pour the brine liquid overtop of the cucumbers in the jar until they are completely covered.
4. Cool to room temperature, add a lid, label and date and store in the refrigerator for 4-6 weeks.