It's all in the blossom end (Spicy Garlic Dill Pickles!)

So last summer I attempted to pickle...asparagus, okra, baby onions and of course dill pickles...They were SO DELICIOUS I can hardly stand to wait for the cucumbers to grow this year so I can have a go at it again!

My mom and I looked around for a recipe but finally decided to just do what was easiest (and sounded good). So here is our recipe:

• 8-10 pounds of pickling cucumbers (all that means is little baby cucumbers that have a nice firm skin)

• 4 cups apple cider vinegar (you can use white as well)

• 12 cups of water

• 2/3 cups pickling salt

• At least 16 cloves of garlic (lots more if you like)

• 10 sprigs of fresh dill weed (again more if you like)

• 10 heads of fresh dill weed

• 20 hot peppers. Any kind you find at the Farmer's Market...I can not remember what kind we used...we just picked ones that looked good. They ended up being really spicy! (You can omit these if you just want garlic dill pickles with out the bite.)

• 8-10 one quart canning jars and lids. (sterilized)

• A bit of Alum (we forgot this for the first few jars...the last few got it)
  

Throw all the cucumbers into sink. Wash with cold water. Then let them sit in ICE COLD WATER as you cut the blossom end off of each cucumber.

Peel garlic and onions (if you plan on pickling onions too. at the last minute we decided to try a few)

In a large pot over medium-high heat, combine the vinegar, water, and the pickling salt. Bring the brine to a rapid boil.

Throw a couple garlic cloves and hot peppers into the bottom of each jar. One or two heads of dill as well.

Fill up with cucumbers. Don't skimp. Then add at least one more garlic clove, perhaps another hot pepper and a sprig of dill.

Fill jars with hot brine. Be careful to not burn yourself!

(If you want to use Alum here is where you would throw a pinch in to each jar and mix. It supposedly helps keep the pickles firm. We didn't notice a difference in the ones that didn't get any...but maybe because we couldn't wait that long to eat them!)

Seal jars. Make sure you have wiped down the jar's rims with a dish rag.

Place sealed jars in a boiling water bath. Process quart jars for 15 minutes.

A lot of recipes say to wait around 8 weeks before eating...we marked our calendars but could hardly wait a week before trying our first jar.

They were delicious! In fact the longer we waited the spicier they got! So it just depends on what you like.

And as I said, we also made a few jars of asparagus, onions and okra using the same dill pickle brine. They tasted great!