Garlic Dill Pickles

By tschnet1

Ingredients

• 4 lbs (2 quarts) freshly picked small to medium sized cucumbers
• 2 tbsp canning salt
• 4 cups vinegar
• 4 cups water
• 1 fresh head of dill weed per jar
• 1/2 tsp mustard seeds per jar
• 1 clove garlic per jar
• 6 peppercorns per jar

Preparation

Step 1

ash cucumbers thoroughly.

2. For whole cucumbers, small sizes up to 4 inches are preferred. Larger cucumbers should be sliced, quartered, or halved lengthwise.

3. Combine salt, vinegar, and water in a pot. Heat to boiling.

4. Pack cucumbers into hot clean jars. For each quart jar add: 1 head of dill, 1 clove of garlic, 1/2 tsp mustard seeds, and six peppercorns. Fill with hot pickling liquid to 1/2 inch of the top for quart jars, and 1/4 inch for pints.

5. Process pint or quart jars of whole cucumbers in hot water bath for 10 minutes, jars of slices or halves for five minutes.

6. Let the pickles cure for 4-6 weeks before opening to taste.

Recipe notes: I have updated this recipe to start off with a larger batch of brine. Because of the irregularity of cucumber size and shape it is an inexact science to figure out how many jars of pickles you’ll get out of 4 lbs of cucumbers. Sometimes you can only fit three in a jar, sometimes you can fit six. So be prepared to whip up another batch of brine. It’s truly fast and easy to do. And remember that if you have leftover brine you can save it in the fridge for more pickling projects.