A delightful recipe for making your own garlic dill pickles, perfect for snacking or as a side dish.
Wash the cucumbers thoroughly and trim the ends.
Trimming the ends helps prevent the pickles from becoming soft.
Slice the cucumbers into spears or rounds, depending on your preference.
Uniform slices ensure even pickling.
Place the garlic, dill, mustard seeds, and bay leaves into the sterilized jars.
Layering the spices at the bottom helps distribute the flavor.
Pack the cucumber slices tightly into the jars, leaving some headspace.
Tightly packed cucumbers prevent them from floating.
In a saucepan, combine the vinegar, water, and salt. Bring to a boil.
Boiling the brine ensures the salt dissolves completely.
Pour the hot brine over the cucumbers in the jars, covering them completely.
Leave a small amount of headspace to allow for expansion.
Seal the jars with lids and process them in a boiling water bath for 10 minutes.
Processing the jars ensures a proper seal and extends shelf life.
Allow the pickles to cure for at least 2 weeks before opening.
The longer the pickles cure, the more developed the flavor.
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