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Grandma's Dill Pickles--canning recipe Recipe

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This recipe for Grandma's Dill Pickles--canning recipe is from Recipes Tried and True, 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:  
11 c. water
5 c. white vinegar
1 c. canning salt
12 lb. pickling cucumbers, quartered and halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies
Directions:
Directions:
1 . In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot (sterilized) quart jars within 1/2" of top. Place one dill head, two garlic cloves and two peppers in each jar.

2. Carefully ladle hot mixture into jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Number Of Servings:
Number Of Servings:
9 quarts
Preparation Time:
Preparation Time:
Prep Time: 50 minutes Process: 15 minutes

 

 

 

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