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DIY Garlic Dill Pickle Clone

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Level: Easy

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Description

Crispy, crunchy, and garlicky—these dill pickles will knock your socks off.

Ingredients

  • 12 whole 5-inch Long Un-waxed Cucumbers, Sliced 1/4-inch Thick
  • 6 Tablespoons Dill Seed (or 6 Heads Fresh Dill)
  • ⅓ cups Minced Dried Onions
  • 1-½ teaspoon Whole Mustard Seed (yellow Or Brown)
  • 6 cloves Garlic, Minced
  • 1-½ cup White Distilled Vinegar
  • 8 cups Cold Water
  • ⅓ cups Kosher Salt

Preparation

Special equipment: You’ll also need a clean 1-gallon jar with lid, or you can use four 1-quart jars.

Place cucumbers (and fresh heads of dill if using) into a clean 1-gallon jar (or 4 quart-size jars).

Bring the pickle brine ingredients (all of the remaining ingredients) to a boil in a large stainless steel pot, stirring until salt dissolves. Remove from heat. Allow liquid to cool a little, then pour over the pickles. Place lid on jar and allow to sit at room temperature for 3 days, turning occasionally. Refrigerate pickles for up to 1 year.

Note: English cucumbers are not recommended.

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