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Servings: 1 pickle (makes about 30 whole pickles)
Time: About 15 minutes active; 45 minutes total (plus one week to brine)
2 cups white vinegar
2 tablespoons pickling salt (or another salt with no additives)
2 tablespoons dill seed
1 tablespoon peppercorns
1 teaspoon mustard seeds
1 teaspoon fennel seeds
3 pounds Kirby pickles
6 garlic cloves, smashed
6 fresh dill sprigs
1 tablespoon dried hot peppers
3 quart-size canning jars
1. In a large pot, heat 2 cups water with vinegar, salt, dill seed, peppercorns, mustard seeds and fennel seeds over medium heat. Bring to a boil for 5 minutes then remove from the heat.
2. Meanwhile, in each clean jar, place 8-10 cucumbers, 2 garlic cloves, 2 dill sprigs and 1 teaspoon dried hot peppers. Pour brine over top leaving 1 inch. Process according to my canning instructions starting at step #6.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.