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Garlic Dill Pickles Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Fresh dill (heads and several inches of stems - enough for one head and stems per jar)
• Pickling cucumbers (washed and scrubbed)
* Average 5 lbs of cucumbers for 5 litres of pickles
• 4 garlic clove per jar

BRINE:
* 8 1/2 c. water
* 2 1/4 c. (Min 5%) Pickling vinegar
* 1/2 c. pickling salt (note: if substituting Kosher salt, you have to adjust for weight as Kosher salt typically weighs less. You may need an extra TBSP of Kosher salt per cup)
Directions:
Directions:
* Wash the five 1 litre jars & lids in hot, soapy water (or dishwasher), rinse and fill jars with boiling water; set aside.
* Place lids in large bowl and fill with boiling water, set aside.
* Fill canning kettle half full with hottest tap water, set on burner over high heat to boil.
* In large saucepan, bring water, vinegar and salt to a boil; turn off heat and set aside.

FILL JARS:
* Place dill head at the bottom of the jar with two cloves of garlic (chopped into quarters), then tightly load the cucumbers into the jar to the NECK of the jar (depending on size of cucs, you may get two layers with a few small ones at the top). Squeeze cukes into the jar tightly - uniform size helps. Add a few sprigs of dill at the top too, with the other chopped cloves of garlic.
* Once jars are all loaded, pour in brine leaving 1/2 inch head space in each jar.
* Add lids & rings to jars, tightening evenly (don't over tighten).
* Place jars into canner with water, to just over the top of the jars.
* Process for 15 minutes.
* Remove jars and set on a dish towel on kitchen counter, cover with another dish towel and let cool.
* Check for seal (you may hear a few of them pop while they cool) - lid should be indented.
* Once cooled, tighten lids, label and store (in cool dark place - cellar).
** If any lids do not seal, unscrew, rescrew and put through the boil bath again.
Number Of Servings:
Number Of Servings:
5 litre jars
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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