Homemade Dill Pickles

We don’t eat a lot of dill pickles but we prefer the garlic dills we make ourselves using a particular variety of cucumbers (name unknown) that we get from the Englewood Amish Market.  

This recipe made a gallon, a half gallon, and a quart jar (sliced crosswise) full of slices.

Ingredients:

6 pounds 4-5 inch long pickling cucumbers

3 cups white vinegar

9 cups water

1/2 cup pickling salt

9 cloves of garlic peeled and halved

6 sprigs of fresh dill weed (1 T dried)

6 heads of fresh dill seed (4 T dried)

3/4 T crushed red pepper

Directions:

1. Wash cucumbers, and place in the sink or a large plastic dishpan with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 2 (1 gal) jars and lids in boiling water for at least 10 minutes.

2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

3. In each jar, place 2 half-cloves of garlic, one head of dill, then 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. Seal jars, making sure you have cleaned the jar's rims of any residue.

4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes (I don’t process them but store in the fridge instead).

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Have a great day and thanks for stopping by Almost Heaven South.

Larry

7/16/20 event date