
Ingredients
- 3 cloves garlic clove, halved
- 4 allspice berries
- 1/2 bay leaf
- 1 thin slice red jalapeno chile, seeded
- 3 fresh dill flower or 3 sprigs fresh dill
- Kirby cucumbers (just lengthy enough to slot in jar), preferably organic, washed and dried
- 1 tablespoon sugar
- 2 1/4 tablespoons Russian gray salt
- 1 tablespoon white-colored vinegar
Directions
Place 1 clean 64-ounce jar right side on a rack inside a boiling-water canner. Fill the canner and jar with warm water, about 1-inch above the top of the jar. Boil jar over high temperature for ten minutes. Remove and drain hot sterilized jar. Place jar on the wire rack set on the rimmed baking sheet.
Fill another large pot with water and produce to some boil over high temperature. Reduce to some simmer and add clean lid. Simmer lid for ten minutes don't boil, as this could cause problems in sealing jar. Drain lid and hang aside.
Place 2 cloves garlic clove into sterilized jar, together with allspice berries, bay leaf, jalapeno slices, 2 sprigs flowering dill, and enough cucumbers to snugly squeeze into jar. Bring 8 cups water to some boil inside a large pot over high temperature. Add enough boiling water to jar to fill towards the very the surface of the jar (you might not want to use all of the water) let are a symbol of ten minutes. Drain water from jar.
Inside a large saucepan, combine 6 cups water, sugar, and salt. Provide a boil over high temperature. Add remaining clove of garlic clove, remaining sprig of flowering dill, and vinegar. Remove from heat and pour into jar until filled towards the very the surface of the jar (you might not want to use all of the liquid). Tightly screw on lid invert jar, ensuring it doesn't leak, and canopy having a towel. Let stand overnight to awesome.
Transfer pickles to refrigerator until available, as much as 6 several weeks.
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