Dill Pickles

By MissHeather

Ingredients

• Brine:
• 2 heads of dill, per quart
• 1-2 garlic cloves, per quart
• small pickling cucumbers
• 12 C water
• 4 C 7% white vinegar
• 3/4 C coarse (pickling) salt

Details

Servings 8

Preparation

Step 1

Place heads of dill and galic in hot sterilized quart jars. Fill with sall cucumbers to within 1 inch of top.

Brine: Combine water, vinegar and salt in saucepan. Bring to a boil. Pour over cucumbers to within 12 ich of top with boiling brine. Place sterilized metal id on jar and screw metal bad on securely. Place jar in a canner filled half way with warm water (120-140 deg.). Then add hat water to a level 1 inch above jars. Heat the water enough to maintain 180F to 185F for 30 minutes. Check with a candy or jelly thermometer to be certain theat the water temperature is maintained during the entire time. Termperatures higher then 185F may cause unnecessary softening of pickles.