T7X Magazine
Recipes
Easy Dill Counter Pickles
September, 2019
A farmhouse favourite, these delicious baby dills require no processing. As for restraint… good luck with that.
10 cups water
1/2 cup pickling salt
1/4 cup pickling vinegar
5 cloves garlic, peeled
1 handful of fresh dill, not chopped
Enough baby cukes and carrots to fill a gallon jar
Add the water and vinegar to a very large pot, and stir in the pickling salt until dissolved. Place the pot over high heat, and bring to a boil. Remove from heat.
Place the dill and garlic in the bottom of a freshly washed gallon jar that has a lid (we used a glass cookie jar). Scrub the cukes, peel and trim the carrots and pack them in the jar. Carefully pour in the hot brine to cover. Pop on the lid, and place the jar on the counter (out of direct sun) for 1 week. Remove the lid, and taste. If you’d like a more sour pickle, leave them on the counter an extra week. If perfect, place them in the fridge to enjoy.
