For us – nothing can beat the taste of a Garlic Dill Pickle! In fact, it quite simply is one of our all-time favorite canning recipes, and one of the reasons we grow so many cucumbers each year! The key is to use fresh, firm cucumbers. If you use soft cukes, your pickles will also be soft – and who wants that?

Try this recipe below – and we are pretty sure you will never buy pickles again!

Garlic Dill Pickle Recipe 
Makes approximately 8 pints 

16 (approximate number, depending on the size) of pickling cucumbers, sliced any way you prefer (coin sized, spears, chunks)
2 cups apple cider vinegar
2 cups distilled white vinegar
4 cups water
5 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)
2 teaspoons crushed red pepper – 1/4 teaspoon per jar
8 teaspoons dill – 1 teaspoon per jar
4 teaspoons black peppercorns -1/2 teaspoon per jar

Optional: If you like your pickles a little more on the spicy side, you can add fresh sliced hot peppers (any variety) to the jar with the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter. Evenly divide each of the spices and place them in the bottom of the jars.

Wash and slice the cucumbers. Pack the slices firmly into the jars, leaving as little space in between them as you can. Pour the brine into the jar, leaving ½ inch headspace.

Wipe rims, apply warmed lids and rings and process in a boiling water bath for 10 minutes. Promptly remove the jars from the pot and allow them to cool on a towel placed on the countertop.  Make sure each lid has sealed (you will hear the popping sound as each jar begins to seal).  After 24 hours, press down on each lid to make sure they do not pop back up.  If they do not, then the process is complete.

Happy Canning!   – Jim and Mary

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Garlic Dill Pickles

Ingredients

  • 16 approximate number, depending on the size of pickling cucumbers, sliced any way you prefer (coin sized, spears, chunks)
  • 2 cups apple cider vinegar
  • 2 cups distilled white vinegar
  • 4 cups water
  • 5 tablespoons pickling salt
  • 16 garlic cloves peeled (2 per jar)
  • 2 teaspoons crushed red pepper - 1/4 teaspoon per jar
  • 8 teaspoons dill - 1 teaspoon per jar
  • 4 teaspoons black peppercorns -1/2 teaspoon per jar

Instructions

  1. In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
  2. Arrange jars on counter. Evenly divide each of the spices and place them in the bottom of the jars.
  3. Wash and slice the cucumbers. Pack the slices firmly into the jars, leaving as little space in between them as you can.
  4. Pour the brine into the jar, leaving ½ inch headspace.

Canning using a Hot Water Bath

  1. Wipe rims, apply warmed lids and rings and process in a boiling water bath for 10 minutes. Promptly remove the jars from the pot and allow them to cool on a towel placed on the countertop. Make sure each lid has sealed (you will hear the popping sound as each jar begins to seal). After 24 hours, press down on each lid to make sure they do not pop back up. If they do not, then the process is complete.

Recipe Notes

If you like your pickles a little more on the spicy side, you can add fresh sliced hot peppers (any variety) to the jar with the cucumbers.

 

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