Garlic Dill Pickles Recipe

Step 1

Wash cucumbers and remove 1/16 inch from blossom end. In a 3 quart saucepan, combine water, vinegar, salt, and red pepper. Bring to a boil. Meanwhile, place 2 pieces of garlic and 1 head of dill in each hot pint jar. Firmly pack cucumbers upright in jars, leaving 1/2 inch head space. Place 2 additional pieces of garlic and 1 head of dill on top of cucumbers. Immediately pour hot vinegar mixture over cucumbers, leaving 1/2 inch head space. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.

Things You'll Need

  • 4lb Pickling cucumbers (3-4 in)
  • 6c Water
  • 4 1/2c Apple cider vinegar
  • 6tb Pickling salt
  • 3/4ts Crushed red pepper (opt)
  • 16ea Clove of garlic - split
  • 16ea Head of fresh dill

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