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Garlicky Dill Pickles

My first canning experience all by myself I made a huge batch of dill pickles.  Dill Pickles Recipe – Allrecipes.com gave me all the guidance I needed.  These pickles turned out great.  Crunchy and garlicky, I can eat them one after the other.  If you don’t care for garlic cut the amount in half or leave it out.

Homemade pickles are so much better and cost-effective.  If you have never canned just start with a small batch and have some fun.  The kids get a great kick out of canning and making their own pickles.

Garlicky Dill Pickles:

  • 8 lbs. pickling cucumbers 3-4 inches long
  • 4 cups white vinegar
  • 12 cups water
  • 2/3 cup pickling salt
  • 16 cloves of garlic, peeled and halved
  • 8 sprigs fresh dill
  • 8 heads fresh dill

Wash cucumbers, and place in the sink  with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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About feedingmrpicky

Nothing to do but take care of my family and cook.

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