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.