Garlic Dill Pickles II

By á-174942

Ingredients

• 1 quart distilled white vinegar
• 3/4 cup pickling salt
• 2 quarts water
• 2/3 cup sugar
• 1 1/2 teaspoons dill seed
• 1 1/2 teaspoons celery seed
• 30 black peppercorns
• 12 garlic cloves
• 12 sprigs fresh dill
• 5 pounds small pickling cucumbers rinsed

Preparation

Step 1

Sterilize canning jars, lids and screw bands according to manufacturer’s directions. Simmer vinegar, salt, water, and sugar in large non-aluminum saucepan.

In 1 sterilized jar at a time, place 1/4 teaspoon each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot vinegar mixture into jars, leaving 1/2-inch headspace. Cover with lids; screw on bands.

Process jars for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.

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