Garlic Dill Pickles
Crisp, dilly, garlicky cucumber pickles
Equipment
- canner (or large pot with lid)
- widemouth quart and/or pint jars
- 2 part canning lids
Ingredients
Overnight Brine
- 3-4 pounds small pickling cucumbers
- 1 gallon water
- 1/2 cup pickling salt
Garlic Dill Pickles
- 4 cups white vinegar
- 4 cups water
- 4 tbsp dill seeds
- 24 cloves garlic
Instructions
Brine Cucumbers
- Prepare the cucumbers by washing them, removing any spines and trimming a small slice off of each end.
- Place cucumbers in a large stainless steel pot.
- Combine salt and 4 cups of warm water. Stir until the salt is dissolved. Add 12 cups of ice water (or 8 cups of cold water and 5 cups of ice). Pour over cucumbers.
- Let stand for 12 hours or overnight in the refrigerator or other cool place.
- Rinse thoroughly with cold water.
Garlic Dill Pickles
- Prepare canning jars by sterilizing them in a hot water bath.
- Combine vinegar, 4 cups water and 4 tablespoons of pickling salt in a large stainless steel pot and bring to a boil.
- Remove jars from the canner. To each quart, jar add 6 cloves of garlic and 1 tablespoon of dill seed. (To each pint jar, add 3 cloves of garlic and 1½ tsps dill seed.)
- Pack the jars tightly with cucumbers. Pour boiling vinegar mixture over cucumbers. Leave ½ inch of head space.
- Process quart jars for 15 minutes and pint jars for 10 minutes
- Allow to cool on a dish towel. Then store in a cool, dark place. Wait at least two weeks before opening. Pickles can be stored for at least 18 months as long as they are sealed.