Tina's Dill Pickles

Pickling is the oldest known method of food preservation. The ancient Sumerians, Babylonians, Egyptians, Ethiopians, and Greeks knew the art of pickling. Basically, the massive amounts of vinegar and salt in the pickling brine prevent bacteria from growing.

It is important to remember that vinegar and salt water are highly corrosive. They will attack any metal they come in contact with. For this reason, I must caution you not to use any metal implements or containers when making these pickles.

Ingredients:

Two dozen Kirby cucumbers (this variety is excellent for pickling)

One quart of white vinegar (5% acidity)

Two quarts of distilled water (important - the metal ions in tap water will ruin the pickles)

One cup pickling salt or Kosher salt (Again, this is important. Table salt contains aluminum oxide to prevent caking, and is often iodized. Either of these chemicals would ruin the pickles.)

Four to six ounces of pickling spice

Four tbs. Garlic powder or one head of fresh garlic, peeled and separated

Two tbs. dried dill or four tbs. fresh dill

Wash the cucumbers to remove any dirt, oil, or wax which might be on their skins. Allow them to air dry.

While the cucumbers are drying, mix the vinegar and water in a non-metallic container. Stir in the salt until it is completely dissolved. Add the garlic, pickling spice, and dill and stir.

Add the cucumbers. The brine should cover all of the cucumbers. Cover the container and store in a cool place for at least three months. Yes, I said three months. It will take at least that long for the brine to pickle the cucumbers.

After the pickles are cured, you may store them in Mason™ jars with the original brine. They should keep without refrigeration for about a year. If you decide to use Mason™ jars, cover the mouth of the jar with a piece of plastic wrap to prevent the brine from corroding the jar.

 

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