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Dill Pickles

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Perfect homemade dill pickles. This recipe is easily adaptable from 1 quart to 6 quarts, adjusted according to the number of cucumbers on hand.

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

Preparation

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

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

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.

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.

One Comment

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bflouke on 8.10.2015

delish……..been using same recipe for years

One Review

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bflouke on 8.10.2015

delish……..been using same recipe for years……….lol

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