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Garlic Dill Pickles

Garlic Dill Pickles

Crisp, dilly, garlicky cucumber pickles
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Prep Time 30 minutes
Cook Time 15 minutes
Brining Time 12 hours
Total Time 2 days
Servings: 4 quarts
Course: Jam/Jelly/Canning
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • canner (or large pot with lid)
  • widemouth quart and/or pint jars
  • 2 part canning lids

Method
 

Brine Cucumbers
  1. Prepare the cucumbers by washing them, removing any spines and trimming a small slice off of each end.
  2. Place cucumbers in a large stainless steel pot.
  3. 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.
  4. Let stand for 12 hours or overnight in the refrigerator or other cool place.
  5. Rinse thoroughly with cold water.
Garlic Dill Pickles
  1. Prepare canning jars by sterilizing them in a hot water bath.
  2. Combine vinegar, 4 cups water and 4 tablespoons of pickling salt in a large stainless steel pot and bring to a boil.
  3. 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.)
  4. Pack the jars tightly with cucumbers. Pour boiling vinegar mixture over cucumbers. Leave ½ inch of head space.
  5. Process quart jars for 15 minutes and pint jars for 10 minutes
  6. 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.