Garlic Dill Pickles
Sonja Johnson
ingredients
- 4 lbs 3 to 4 inch long (or smaller) pickling cucumbers
- 2 cups white vinegar
- 6 cups water
- 1/3 cup pickling salt
- 8 cloves garlic, peeled and crushed
- 4 sprigs fresh dill weed
- 2 tsp dill seed
- 1 jalapeno pepper, if desired
directions
- 1
Wash cucumbers and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours to 4 hours. Refresh ice as required.
- 2
Sterilize 4 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
- 3
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- 4
Cut 1/8 inch of each cucumber end off. In each jar, place 2 half-cloves of garlic, 1/2 tsp dill seed, 1/4 of the jalapeno (if desired), and 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 (make sure it is rapidly boiling). Seal jars, making sure you have cleaned the jar’s rims of any residue.
- 5
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.
Source: Sonja Johnson
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