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Grandma's Crunchy Dill Pickles Recipe

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This recipe for Grandma's Crunchy Dill Pickles is from Set Free Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds small cucumbers unpeeled
2 cloves of garlic, peeled for each jar (approximately 16 cloves)
1 sprig of fresh dill for each jar
4 black peppercorns for each jar
2 quarts white vinegar
2 quarts water
1/2 cup pickling salt
Directions:
Directions:
Soak freshly picked cucumbers in a tub of ice water overnight. Remove and dry the cucumbers, then pack them into sterilized jars along with the garlic, peppercorns, and dill sprig. (For pickle spears, cut the cucumbers length wise before placing them in the jars.

In a large pot over medium high heat, bring 2 quarts of water to a boil. Add vinegar and salt and boil for 5 minutes.

Pour the hot brine over the cucumbers, leaving 1/4 inch of headroom. Wipe dry the rims of the jars then cap each with a lid and screw band.

Prepare a boiling water bath and process the jars for 10 minutes. Remove the jars from the bath and set on a towel on the counter. They will "seal" during the cooling off process. Place any jars that do not seal properly in the refrigerator and use first.
Number Of Servings:
Number Of Servings:
Makes about 8 pints

 

 

 

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