The pickles I’ve been making are so very easy. It’s wonderful to look at the cooling jars and think, “I’ve made pickles!” and realize that it took very little effort! Here’s the recipe, which was given me by a family at church:
Dill Pickles- makes 4 quarts
4 quarts cucumbers, sliced lengthwise
4 cloves garlic, peeled
4 tsp. dill seed
about 2 tsp. pickle crisp (calcium chloride)
2 c. vinegar
½ c. salt
6 c. water
In each clean jar, place 1 clove garlic, one tsp. dill seed, and a heaping ¼ tsp. of pickle crisp. Pack in cucumbers. Heat vinegar, salt, and water until boiling and then fill the jars. Top with lids and rings and process in a boiling water bath for 10 minutes.
A little vinegar in the water bath will help keep sediment from settling on the outside of your jars!
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That does sound easy. Where do you get calcium chloride?
It was packaged as pickle crisp and shelved next to the canning jars at our Kroger. There’s also some kind of pickling spice by the same company, but it’s got a lot of other stuff in it… strange things which I could not pronounce!