Dill Pickles

Name: Dill Pickles
Ingredients: 1 quart White Vinegar; 1 cup Canning Salt; 3 quarts Water; 6 quarts Cucumbers, Enough To Fill Jars; 12 cloves Garlic, Peeled; 12 heads Dill, Or 1 To 2 For Each Jar

6 ingredients

4 steps

Ingredients

1 quart White Vinegar
1 cup Canning Salt
3 quarts Water
6 quarts Cucumbers, Enough To Fill Jars
12 cloves Garlic, Peeled
12 heads Dill, Or 1 To 2 For Each Jar

Directions

1

Place vinegar, salt, and water in a sauce pan. Bring to a boil.
2

Meanwhile, wash cucumbers in water. Place small cucumbers directly in sterilized canning jars. Large cucumbers can be sliced into smaller spears or rounds.
3

Add 2 cloves whole garlic to each jar. Add 1-2 heads of dill to each jar. Pour boiling brine over pickle mixture. Wipe down rim of jars and put canning lid and ring on tight. Let jars sit until completely cooled.
4

Check that jar has sealed. If not sealed, place in fridge. Wash jars to remove any excess brine and store for at least 3 weeks before using.