Dill Pickles à la Blue Ribbon Bar-B-Q

Makes

7 quarts

Hardware

Food processor with 2mm slicing blade

16 quart non-reactive pot

Ingredients

5	lbs		pickling cucumbers
2	lbs		yellow onions
10	cloves		garlic, sliced very thin
10	c		water
5	c		white vinegar
2 ½	Tblsp		pickling spices
6 ¼	oz		kosher salt
3	Tblsb		sugar
½	bunch		fresh dill

Procedure

1. Wash the cucumbers and trim the ends; peel the onions and the garlic.


2. Put the cucumbers then the onions through the food processor.


3. Combine the water, vinegar, salt, spices, and sugar in a non-reactive pot (that is, stainless steel or something with an enameled interior; bring to a boil.


4. Remove from the heat; add the cucumbers, onions, garlic, and dill; if necessary, weight down with a plate.


5. Let cool to room temperature then refrigerate overnight.

Notes

Consider the following variations and combinations thereof: Use a 4mm slicing blade for the cucumbers; use less onion (say, 1 lb); use a little more sugar (4 - 6 Tblsp); use more garlic; use no garlic; add some crushed red pepper to the pickling spices; include some fresh hot peppers (sliced).

These pickles are great with “barbecue” such as brisket and pulled pork.

Rating

Difficulty: Very easy.

Time: 90 minutes.

Precision: 4.

Source

Adapted from a recipe from a cooking class (which I didn't attend) given by or at Blue Ribbon Bar-B-Q.