This may be the SHORTEST recipe, ever! But don't let that fool you. Our pickles are . . . highly sought after! Now, you can make Fern Ridge Farm Dill Pickles at home😋
Boil 1 Qt. water. Add 2/3 c. canning salt. Allow to cool. Add 1 Qt. ACV. Keep in refrigerator until you have enough cukes to fill a one-quart, wide-mouth canning jar.
Place 2 garlic cloves in the jar first, then cukes as tightly packed as possible. Place a dill head (or sprigs if you want a more subtle dill flavor) and fill with the above juice. Because you will not be heat processing these pickles, they will stay crisp. They must be kept in the refrigerator.
Get your Dill Pickle snackin' on!
OK, a couple of things to avoid . . .
Do NOT use Kosher, table, or any kind of salt. Use ONLY canning salt!
Do not bring these to a friend's house or to a picnic, etc. unless you have a spare jar at home. DO make them give you the empty jar back, so you can make more when you get back home😉
Do NOT use UNFILTERED ACV - brands like Braggs - for this recipe. Though we like Braggs for many things, these pickles need a nice, clear ACV to show off their natural beauty.