The flavor of homemade pickles is far superior to any store bought pickles. Add some fresh dill, some fresh garlic, and you’ll never go back. Garlic Dill Salsa is easy to make.
How To Make Salsa
Purchase fresh and prepare immediately. Better yet, take cucumbers from your own garden, if you have grown them, or from the street market. Cucumbers should be firm green, with no soft or brown spots. Remember, cucumbers do well with water. Bad cucumbers are not worth the time as bad dill pickles!
The same goes for spices and herbs. Take the dill, not the dill in the jar. Most supermarkets also carry plant cuttings to produce in the section. Using fresh herbs over dried herbs makes a big difference in taste.
Also, use seasoned (or canning) salt. This salt has no added iodine and is available for a few dollars at Wal-Mart and most stores that carry canning. supplies Table salt has iodine which can darken and discolor your cucumbers while they are being stored.
If you have a well, use boiled water. Well hard water and mineral additives can prevent the process from being saved.
Use good quality white vinegar. Make your own vinegar made from natural products. Some vinegars are made with chemical products. Use 5% vinegar (or 50 grains). Most brand name vinegars will meet these suggestions.
You will also need about 6-7 liter sized canning and jars. Sterilize the jars (If you have a dishwasher, you can just run them through the hot wash cycle.) by boiling for 10 minutes. Do not cook them or the cover. Fry the lids for a few minutes in a separate pan. They do not touch the food. You will be able to safely wash and rinse your lips as you would wash some of your dishes.
Ingredients
4 pds cucumbers (5-6 large ones)
1 gal water (boiled is recommended) + 4 cups
1 cup canning/salting salt + 4 tablespoons
2 cups white vinegar
1 tablespoon of sugar
6-14 cloves of garlic (fresh!)
6-14 sprigs of fresh dill
directions
1. Boil a gallon of water in a pan. Add 1 cup of salt and cook until the salt is dissolved. Let it be cold. This is the solution to the problem.
2. Clean the cucumbers. Do not overdo it. You want to leave the wax intact on the skin.
3. Soak cucumbers in a solution overnight. You want to soak for at least 12 hours and up to 24 hours.
4. Your compost bins and lids.
5. Using a sauce pan large enough to submerge the quarts, fill halfway with water and bring to the boil. It is a complete course and flattering. If you have a canning rack, place it in the pan. If you don’t have a rack, you have to lift the barrels. This can be done by carefully arranging the butter knife across the bottom of the pan. (This is not an ideal solution – a canning rack is the best way to go, but use a solid butter knife to pinch, not plastic handles!)
6. Take out your jars of poison and place them in front of you. In each jar, add 1-2 sprigs of fresh dill. Peel the garlic cloves, mash lightly (to help release the flavors) and add 1-2 cloves to each jar, depending on how much garlic you like depending on the garlic.
7. In a small saucepan, add 4 cups of water and 2 cups of vinegar. It brings him to see. Add 4 T salt and 1 T sugar. Bring to a boil and stir until dissolved. turn off the heat.
8. Remove the cucumbers from the brine solution. blossom-end-rot cut. Cut to fit in barrels. Large cucumbers tend to work best if they are cut into thirds and then each quarter quartered to create a “finger” of salsa. They pack the parts into barrels.
9. Add hot water & amp; vinegar solution to the jars leaving 1/4 head space between the top of the jar and the solution.
10. Add the lids, the screws on the wheels snug but not tight. Place the jars (correctly!) in a large sauce pan, adding hot water to the lid around 1. Bring to a boil and cook quickly for 20 minutes.
11. Let it cool for about 15 minutes before removing the jars. The barrels will be hot. Place a large towel and leave for 12-24 hours. It will take a long time to attach the seal. If the eyelids are cut, then you can tighten the lips themselves. If it appeared in the center of the cover, then I did not sign. You can replace the lid and cook one more time to seal. Once sealed, store the jars in a cool, dark place (stands work well, unused cabinets, etc.) for 4-6 weeks.
Pop open the jar and enjoy the fresh garlic dill. Once opened be sure to refrigerate!
